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Adding a big malt flavor to beer

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This may be a bit broad, but what grain would I add to a recipe to add a bigger malt flavor to a beer? I am currently doing partial mash brews and have about 20 brews under my belt. I have made many recipes which I enjoyed the result, but would have liked to have had a bigger malt flavor to some of them; mostly my Ambers and Red's. Any advice would be appreciated.

The Professor:
Munich Malt does the trick for me.

+1, I use 5-10% Munich (the ~8 L stuff) in a lot of things.

Yep, Munich is the grain of choice. You might even try a dab of melanoidin. 

Excellent. Thanks for the help.


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