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Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through October 20, 2007 * Melanoidin malt... what's it for? < Previous Next >

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Colby Enck
Intermediate Member
Username: Thecheese

Post Number: 451
Registered: 06-2003
Posted From: 70.44.68.25
Posted on Tuesday, October 02, 2007 - 12:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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?
 

Little Dipper
Intermediate Member
Username: Littledipper

Post Number: 293
Registered: 02-2004
Posted From: 206.114.61.199
Posted on Tuesday, October 02, 2007 - 12:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 7771
Registered: 01-2002
Posted From: 24.57.225.170
Posted on Tuesday, October 02, 2007 - 01:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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
Senior Member
Username: Matfink

Post Number: 1821
Registered: 03-2003
Posted From: 213.83.78.243
Posted on Tuesday, October 02, 2007 - 01:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Great in stouts and porters
 

priorm
Junior Member
Username: Priorm

Post Number: 35
Registered: 01-2006
Posted From: 162.44.245.51
Posted on Tuesday, October 02, 2007 - 03:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I use it in my Oktoberfest to enhance malty characteristics. It makes up about 4% of my grain bill.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6470
Registered: 01-2001
Posted From: 63.114.138.2
Posted on Tuesday, October 02, 2007 - 05:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"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???
 

David Spaedt
New Member
Username: Crockett

Post Number: 18
Registered: 06-2007
Posted From: 205.160.53.142
Posted on Tuesday, October 02, 2007 - 06:38 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thread stirrer :-)
 

Jesper Nymann
Junior Member
Username: Nymann

Post Number: 29
Registered: 02-2006
Posted From: 62.107.43.83
Posted on Tuesday, October 02, 2007 - 06:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.
 

Tom Meier
Advanced Member
Username: Brewdawg96

Post Number: 691
Registered: 03-2003
Posted From: 70.156.26.246
Posted on Wednesday, October 03, 2007 - 01:50 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I like to use the old word association like in SAT tests:

40L crystal is to 120L Crystal
as Munich malt is to _____

answer: melanoidin.

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)
 

brett matthews
Member
Username: Brettj

Post Number: 182
Registered: 06-2004
Posted From: 220.235.94.58
Posted on Wednesday, October 03, 2007 - 07:17 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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