Honey malt is sweet malt (much like Crystal) produced by the Gambrinus corporation in Canada(?).
This type of malt is known also as "brumalt" or "Bruhmalt".
It has an intense somewhat smooth sweetness (hence the "honey" name). However, unlike Crystal malts, Honey Malt lacks the roasty and astringent flavors.
Honey malt is typically 20 to 30 degrees Lovibond, contributing a slight caramel color to your beer. Typical use is less than 30% of the grain bill.
Typical Use : Specialty Malt
Lovibond : 20 to 30 L
Origination : Canada
Flavor/Aroma : Pleasant sweetness without the roast character
Styles : Brown Ale, Summer-style pale ales, Belgians
AllGrain Recipe - Abbey Dubbel (5 Gal)
7 lbs. - Pilsner Malt
1 lb. - Wheat Malt
1 lb. - Aromatic Malt
1/2 lb. - Munich Malt
1/2 lb. - CaraMunich Malt
1/2 lb. - Gambrinus Honey Malt
1/2 lb. - Special "B" Malt
1/2 lb. - Biscuit Malt
1 lb. - Belgian Candi Sugar (Make Your Own)
1/4 oz - Goldings hops (First Wort Hop)
1/4 oz - Liberty hops (60 min.)
White Labs Trappist Ale Yeast (WLP500) - 1800 ml starter
Mash at 152° to 154° for 60 min.
Sparge as usual
Boil for a total of 90 Minutes
Cool and ferment at 65° to 72°