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melanoidin in an amber?

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melferburque:
first off, it was awesome to meet so many of you throughout the conference. it was my first, and I was blown away. I definitely plan to attend more, but I doubt I can afford every year.

I wanted to make an amber beer, and I'm typically not big on ambers. I was thinking about changing it up a bit and going with a melanoidin malt, which I've never used. one of my clubmates said this was a bad idea and inappropriate for an amber, but I think they were worried more about style guidelines. I just want to try it out, but I also don't want to waste a batch of beer.

is there any reason why this absolutely would not work? if it comes out funky I'd be okay with that, as I said I don't really like ambers. if it comes out awful, that's another matter. thoughts?

5 gallons

7# maris otter
1.5# munich 10
1.5# melanoidin
1# crystal 80

1 oz centennial FWH
1 oz cascade flameout

US-05 yeast

mabrungard:
Hops are still a major star in an Am amber, so I feel that malt complexity is not welcome in this style.  Simplicity and focus seem to be the best way to let the hops and malt play in this style.

EHall:
Theres nothing wrong with adding it but I would cut it back to no more than .75#

tschmidlin:
I agree with EHall, if you don't care about the style guidelines throw some in, but 1.5# would be too much for me.  I wouldn't go with more than 0.5#.

davidgzach:

--- Quote from: tschmidlin on June 25, 2012, 10:21:49 PM ---I agree with EHall, if you don't care about the style guidelines throw some in, but 1.5# would be too much for me.  I wouldn't go with more than 0.5#.

--- End quote ---

+1

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