« on: March 11, 2016, 12:54:12 PM »
Being the picky sort, I thought I'd chime in ;-)
A list of flavors from melanoidins from Designing Great Beers, by Ray Daniels:
"Chocolate, Rye bread, Musty, Violets, Buttery, Burnt, Toasted, Fruity aromatic, Rose perfume, Rock candy, Caramel, Bready, maple syrup, Burnt protein, Sweet"
However this is from malt, NOT from the boil. My understanding is that there is very little melanoidin development in even the most vigorous boil - the level is probably just academic as opposed to something discernable.
Now back to the original topic... I listened to that podcast, and I wanted to ask a question about what differences there were between malts vis. this issue. I have this idea floating around in the back of my mind that with the modern malts that ale brewers typically use, that this is a huge non-issue.
That being said, it seems a false dilemma. In other words why NOT boil vigorously?