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It's a yummy malt made by Gambrinus Malting, in my home province of British Columbia, Canada. If you have access to Brumalt, I understand that that is similar. If not, maybe Melanoidin. If not that, a light crystal, around 25. As you say the Honey Malt is a small proportion of the bill, I don't think you can go too far off. I've made beers with about ...


1

Since this question keeps getting bumped, I thought I'd have a go at it. Here are a few relevant points from the literature. Malt has slightly less fat than unmalted barley: "Up to 4% of the dry weight of barley is lipid and 3.4% in the case of malt." (corn and oats may both reach 6+%) "30% of the lipid content of barley grains disappear[s] during ...



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