Wed Jan 16, 2013 2:14 pm
When i think of honey malt, I percieve the taste like aromatic malt, but with a bit more sweetness. Hard to say if it is actually honey per say. I would think a small amount of honey malt would be good in a kolsch but do be wary that judges will be clearly looking for a clean fermentation and even crisper malt mouthfeel and flavor with little sweetness. In a 5 gallon batch I would probably not use over 6 oz of honey malt, providing the rest is mostly base malt with no other specialty malt additions. 4 oz might be even wiser to keep it just to a very slight nuance.
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