Malt
Honey malt
A sweet speciality malt giving a distinct honey character without heavy caramel.
What it does
Crystal / caramel malt. Stewed while wet so starch converts to sugars inside the husk, then kilned. Produces caramel and dried-fruit flavour and unfermentable sugars that add body and sweetness.
A stewed malt produced to emphasise honey-like sweetness rather than caramel.
Specification
| Colour | 18–25°L |
|---|---|
| Grain | barley |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | largely unfermentable |
| Typical share of grist | 1–10% |
| Flavour | honey, sweet malt, light caramel |