For most accurate results in Brun’ Water, I assume I should list 23 L Honey malt as a base malt. Is this correct?
Kind of confident it is not a Crystal, fairly certain it is not a roast malt, quite certain it is not an acid malt.
Don’t know how they make it but it’s not crystal and needs to be mashed.
The good thing is that the acidity of base and crystal malts is somewhat close when the malts have similar color. If the honey malt is a minor component of the grist, I think you will find that it only makes a few hundreths difference in the pH estimate. It could be on the order of a tenth difference, if the honey malt percentage is high.
I don’t know how to classify honey malt, but I am inclined to say it has been stewed to some degree to create that unique sweetness and that implies a crystal malt.
Thank you Martin. It is a minor amount at a half -pound and 4.2%. I’ll put it under crystal.
I’ve always considered it a crystal.
Now I have studying to do. I thought it was kilned like biscuit Vienna and Munich