Post Number: 451
Posted From: 184.108.40.206
|Posted on Tuesday, October 02, 2007 - 12:43 pm: ||
I have a few pounds of melanoidin malt laying around and I have no idea what to use it in. What qualities does it have? Is it sort of like a 30L crystal?
Post Number: 293
Posted From: 220.127.116.11
|Posted on Tuesday, October 02, 2007 - 12:56 pm: ||
I think it's used more for it's aromatic qualities. In fact I think it's comparable to "Aromatic" malt. I've heard of people using it in German lagers to give some of the qualities of decoction mashing without actually decoction mashing. I'm not real familiar with it myself, but that's kind of what I've gathered about it.
Post Number: 7771
Posted From: 18.104.22.168
|Posted on Tuesday, October 02, 2007 - 01:10 pm: ||
LD is correct: melanoidin malt is the German equivalent of Belgian aromatic malt (melanoidin is somewhat darker). I would call it more of a very dark munich malt (it should be mashed rather than steeped) than a version of crystal malt. Its main contribution is a pronounced malty aroma (and a little flavor). I have used it to good effect in bocks and even a small amount (4-5 oz. per 5 gallons) in altbier.
The Jolly Brewer
Post Number: 1821
Posted From: 22.214.171.124
|Posted on Tuesday, October 02, 2007 - 01:57 pm: ||
Great in stouts and porters
Post Number: 35
Posted From: 126.96.36.199
|Posted on Tuesday, October 02, 2007 - 03:00 pm: ||
I use it in my Oktoberfest to enhance malty characteristics. It makes up about 4% of my grain bill.
Post Number: 6470
Posted From: 188.8.131.52
|Posted on Tuesday, October 02, 2007 - 05:02 pm: ||
"I've heard of people using it in German lagers to give some of the qualities of decoction mashing without actually decoction mashing."..so then, it doesn't do anything???
Post Number: 18
Posted From: 184.108.40.206
|Posted on Tuesday, October 02, 2007 - 06:38 pm: ||
Post Number: 29
Posted From: 220.127.116.11
|Posted on Tuesday, October 02, 2007 - 06:39 pm: ||
I have heard it described as "Super Münich". However I've never used it myself. Belgian malt houses make both aromatic malt and melanoidin malt.
Post Number: 691
Posted From: 18.104.22.168
|Posted on Wednesday, October 03, 2007 - 01:50 am: ||
I like to use the old word association like in SAT tests:
40L crystal is to 120L Crystal
as Munich malt is to _____
Although similiar to munich in that it has melanoidins, it is a ton darker and with alot more flavor than munich malt. But the flavor is not the same, and can't be diluted down. Its an entirely different spectrum of flavor.
I use 0.5 to 1lb of it along with munich to add more complexity to munich based beers. I have also used it to get the slight orange color I used to get from decocting hefeweizens..
One thing decoctions do (when I do them right anyway) is darken the color.
(Message edited by brewdawg96 on October 03, 2007)
Post Number: 182
Posted From: 22.214.171.124
|Posted on Wednesday, October 03, 2007 - 07:17 am: ||
I used it in an American Amber - 6% of the grain bill - and it was great. As JB suggests, I reckon it would be great in porters and stouts