BeerBorg

There is no honey in this recipe. I am using honey malt in lieu of caramel malt for the sweetness. Just cause I have it and want to use it. I am also using Williamette hops rather than British hops because I have half a pound of them and I am not really all that fond of them. I can honestly never taste any difference in bittering hops in my beer other than some are smooth and some have a bite. I would prefer S 04 yeast but I don't have any. I am good with that. My serendipity IPA is still to date the best IPA I have ever made. So I am good with substituting and making serendipity beers.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Honey 80 Shilling Ale
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: Scottish Export 80/-
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 11.8 SRM
Estimated IBU: 18.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 93.5 %
8.0 oz Honey Malt (25.0 SRM) Grain 2 5.2 %
2.0 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 3 1.3 %
1.00 oz Willamette [4.20 %] - First Wort 60.0 mi Hop 4 18.1 IBUs
1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 m Yeast 5 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9 lbs 10.0 oz

Gymrat wrote:...Just cause I have it and want to use it...I am not really all that fond of them...but I don't have any...

And yet there will be beer.

Recipe looks good.

I've always found that anything more than 4-5 oz of Honey Malt in my beers gave it a strange flavor. I've only used it 3 times. Once it was 4 oz and it was a good beer. Then I used 8 oz and couldn't figure out what odd flavor I was getting. Later I did a recipe with 8 oz and noticed the same thing. Doing some reading, I found others with the same problem but still others that used up to 1.5 lbs and liked it.
But, I'm betting the little bit of black malt will not only give it some great color but tame the honey malt. And, none of my attempts with Honey Malt used Maris Otter so that nice, bready taste will likely go great with it.
Ralph makes some good beers!

I used 1/2 pound of it in my Wee Heavy and loved it. But that was a much higher gravity beer. I will find out what i think of this in a few months.

@Beer Lord: Even if you don't like the sweetness it provides in larger amounts, you can use 2-3oz of it in just about any 5 gallon batch of "malty" beer and it will not make it seem more sweet really, but just kick up the maltitude more. That's what the Germans typically use it for, they call it Brumalt, combined with some Munich or Vienna in small amounts it is pretty yummy.

You're probably right. I'm not sure HM is best in IPA's and that's what I used it in. I think the sweetness doesn't fit the high hops I use. But, I never did get a honey flavor out of it at all. I'm not sure it's best used as a replacement for honey (not that everyone subs it for real honey) but for those who have never used it, I definitely suggest starting on the low side on your first try.

True dat. I didn't use it as a replacement for honey. I used it to add sweetness. Normally I use caramel malt in my scottish ales. But a guy on the AHA forum, who is a very experienced brewer, said that honey malt more closely resembles the caramelization you get from the beer contacting a searing hot pot. That was why I used it in my wee heavy. And I liked it in that. I don't know that I would like it in an IPA either.

Last year during the RCE, we made a clone of Deep Elum IPA from Dallas. It was surprisingly good and close. It used just 4oz of Honey Malt in 6 gallons and was the only time in 3 that I used it and liked it in an IPA. I've learned my lesson the next 2 times and won't be using it in IPA's again.