Honey Malt

Characteristics

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.

Specifications

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)

Grain Bill

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)

Hop Schedule

1/4 oz - Goldings hops (First Wort Hop)
1/4 oz - Liberty hops (60 min.)

Yeast

White Labs Trappist Ale Yeast (WLP500) - 1800 ml starter

Mash/Sparge/Boil

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°

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