I'm working on a recipe where I want to amp up the honey flavor in the final product. This is the first time I'm trying this so I thought I'd ask the forum for ideas/advice. So far I'm leaning towards adding honey at FO, which will be mostly or entirely fermented out. I'd also like to back sweeten the beer by adding honey after fermentation is complete. This will be a lager so any tips on how to completely stop fermentation would be helpful. I also plan to use honey malt, since that's it's name. I also plan to use melanoidin malt, it's description states it has honey notes, and is a similar malt as honey malt. Any other ideas or techniques out there?