Honey Ale Help

[MX1]

Ok, I have started drinking my Honey Brown All Grain from NB. And while it is a good beer, it is not what I wanted it to be. So, I am on the hunt for some info and help.

I think I want to move this toward a light or amber ale, maybe even a blond or cream ale base then add some honey malt to get the honey flavor. I have never used Honey malt before and would like to know how much to use to get a mild to low medium honey flavor.

I would like to keep the grains to:

2-Row
Crystal 40
flaked wheat or barley
and roasted barley

Hops:

Fuggle
Golding
Simcoe
Amarillo

This is where I am starting:

8 lbs. American 2-row
0.5 lbs. American Caramel 40°L
1 lbs. Honey Malt
0.10 lbs. Wheat Flaked
0.2 oz. Simcoe (Pellets, 13.00 %AA) boiled 60 minutes.
0.48 oz. Simcoe (Pellets, 13.00 %AA) boiled 15 minutes.
0.50 oz. Simcoe (Pellets, 13.00 %AA) boiled 1 minutes.
Yeast: WYeast 1056 American Ale

So if you could help me from here, that would be great.

Tim

[Valkyrie]

There is a professional brewers thread on Honey Malt over at Pro-brewer here is the link:

http://probrewer.com/vbulletin/showthread.php?t=4503

There is actually no honey in it. It is just an different extraction process for malt. Some brewers have had some success others haven't.

Personally I would add real honey, but then I'm a mead person, and that would make your ale a Brackett or Braggot, and they can be very scrummy indeed

[Rookie]

I used honey malt in a honey beer for the first time a few months ago. I also used honey so I am not sure how much honey flavor came from the malt, but it did add a honey aroma that was absent in previous brews. I won't brew a honey beer without it again.
IMHO you should put at least a little actual honey in a honey beer. It doesn't actually become a braggot untill more than a third of the fermentables are from honey.