Ask Mr. Wizard

A Dive Into Honey Malt


Stephen Elliott — Lawtell, Louisiana asks,

I am an extract brewer who recently started using honey malt to try to get some sweetness into some of my beers like English-style brown and amber ales. I notice the honey malt is in the specialty grain section of the online homebrew store where I buy my steeping grains. But some threads I’ve read said you should mash honey malt. I’m confused on whether this grain should be steeped or mashed? If I steep this grain, what will it yield versus if I mash it?

The rule of thumb when brewing with extracts is to steep crystal, caramel, and roasted specialty malts, and to mash specialty malts that contain starch. When crystal and caramel* malts are made,
Response by Asthon Lewis.