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General Category => Ingredients => Topic started by: beerstache on December 14, 2010, 10:17:10 pm

Title: Melanoidin Malt
Post by: beerstache on December 14, 2010, 10:17:10 pm
I'm planning on using Melanoidin malt for the first time in a Munich Dunkel and am wondering how much to use in a 5 gal. all grain batch?  The last batch I made didnt have the Malt intensity I was looking for (like Ayinger Altbairisch Dunkel, So Good!)
Does 1/2 pound sound right?  I plan on using Weyerman, is that a good malt?  Any suggestions, tips are appreciated!
Title: Re: Melanoidin Malt
Post by: richardt on December 14, 2010, 11:57:15 pm
Dark Munich will also help (and can be used at higher percentages), especially for flavor.
Melanoiden (same as Aromatic) can be used at slightly higher amts than 0.5 lb per 5 gallon batch, if desired.
Wth Melanoiden (or Aromatic), I think you'll get more aroma than flavor, personally.
Title: Re: Melanoidin Malt
Post by: Malticulous on December 15, 2010, 02:02:52 am
I've found 4 oz of Weyermann Melanoidin Malt to be very noticeable. I used a pound once in an amber...never again.
Title: Re: Melanoidin Malt
Post by: Hydro on December 24, 2010, 03:22:33 pm
A 1/2 lb of Weyerman has worked well for me in a 5 gal batch.  I used it in a Pilsner and an Oktoberfest.   
 

Title: Re: Melanoidin Malt
Post by: Pawtucket Patriot on December 24, 2010, 07:00:15 pm
I use 1/8 lb in light German lagers and up to 1/4 lb in amber beers. I find it very easy to overdo melanoidin malt.
Title: Re: Melanoidin Malt
Post by: Kirk on December 30, 2010, 07:12:16 pm
I'm repeating myself from another string, but what the heck, this topic is more to the point.  I'm not impressed with melanoidin or aromatic malt.  It's dextrinous and doesn't add much flavor, and it has a little bitterness.  I would much rather use Dark Munich.  Way more of the rich malty aromatic flavor.