If I add honey to the wort pre-boil, what is the chance that it deepens in color and starts to caramelize during the boil? Or is there enough wort and other water present to prevent it from caramelizing? I'm aiming for a Pilsner style beer, but I'm going to make it a Braggot of sorts, and do about 50:50 Malt:Honey. I'm hoping to keep the color light being a pils and all. Doing some reading on Braggots, I see a lot of people adding honey post boil and during primary fermentation. I'm also curious if adding honey post-boil will significantly affect hop utilization. I'd essentially be boiling the amount of malted wort for a 2.5% beer with the hops for a 5% beer. But the recipe calculator here tells me it'd be about the difference of 3 IBUs, no big deal there. Anyone have experience with boiling honey in the wort for an hour?