Honey Malt a.k.a. Brumalt
Honeyed sweetness without crystallization.
What it tastes like
Honey malt is a Canadian-developed malt with a distinctive raw-honey character. Used at 2-10% it adds rich sweet depth to American amber, brown ale, and Belgian dubbels. Different from crystal malts in that the sweetness is more honey-like and less caramel-like.
Best in these styles
For brewers — technical profile
Color (Lovibond)
20–25 °L
Color (EBC)
40–50
Max Use
10% of grain bill
Diastatic Power
Low
Where to source
Maltsters that produce or distribute this grain:
History
Developed by Gambrinus Malting in Canada. Briess produces a similar product.
Other kilned malts
Aromatic Malt
Concentrated Munich character at higher color.
rich bread crustdeep maltsubtle caramel
Biscuit / Victory Malt
Toasted-bread character without crystallized sweetness.
toasted breadcrackerbiscuit
Brown Malt
The traditional malt of historical London porter.
toasted breadbiscuitfaint smoke
Munich Malt
The malt that makes Märzen taste like Märzen.
bread crusttoastcaramel hint