Author Topic: Adding melanodin malt  (Read 1936 times)

Offline hulkavitch

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Adding melanodin malt
« on: August 20, 2012, 08:22:17 PM »
I have heard mention that adding melanodin malt can mimic the effects of decoction mashing. Any one had any experience with this? How much melanodin would you add to a 5 gal. Bavarian hefe recipe to add a deoction flavor?

Offline denny

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Adding melanodin malt
« Reply #1 on: August 21, 2012, 08:33:13 AM »
I have heard mention that adding melanodin malt can mimic the effects of decoction mashing. Any one had any experience with this? How much melanodin would you add to a 5 gal. Bavarian hefe recipe to add a deoction flavor?

Just so happens one of the posters here just did an experiment to test that.  In short, the answer is "no".  Do a search for nateo and faux pils.


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Offline beersk

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Re: Adding melanodin malt
« Reply #2 on: August 21, 2012, 11:20:16 AM »
Melanoidin is basically the German equivalent to aromatic malt, isn't it?
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Offline weithman5

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Re: Adding melanodin malt
« Reply #3 on: August 21, 2012, 12:56:46 PM »
I have heard mention that adding melanodin malt can mimic the effects of decoction mashing. Any one had any experience with this? How much melanodin would you add to a 5 gal. Bavarian hefe recipe to add a deoction flavor?

mimic a little i think but it is not the same as denny said.  i did think that the two beers in the study were quite similar. read both of nateo's posts, especially the second one that has the study summaries
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Offline nateo

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Re: Adding melanodin malt
« Reply #4 on: August 21, 2012, 01:15:10 PM »
I have heard mention that adding melanodin malt can mimic the effects of decoction mashing. Any one had any experience with this? How much melanodin would you add to a 5 gal. Bavarian hefe recipe to add a deoction flavor?

The short answer: whatever decoction does/doesn't do, melanoidin malt does something different.

The long answer: If you want a more pronounced malty character, use the melanoidin malt. If you want reduced hot break, increased hop utilization, and increased mash efficiency, use a decoction. If you want all of those things, use melanoidin malt and do a decoction too!

FWIW I decoct all of my beer with over 40% wheat malt, but my wheat malt is exceptionally poorly modified, so I have to use decoction mashes to get a reasonable efficiency. It's been a few years since I've used more modified wheat malt, but I've heard decoction isn't necessary with those.

The REALLY long answer: http://www.homebrewersassociation.org/forum/index.php?topic=12943.msg164416#msg164416
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Offline Malticulous

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Re: Adding melanodin malt
« Reply #5 on: August 22, 2012, 11:04:52 AM »
Melanoidin is basically the German equivalent to aromatic malt, isn't it?

Sort of, they are just similar. Best makes one of each. Their melanoidin is not a strong as Weyermann's. Briess aromatic is not even close. You have to use the stuff before you really know what it is.

Offline Pi

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Re: Adding melanodin malt
« Reply #6 on: August 22, 2012, 01:14:19 PM »
So how much % in the grist do you use?
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Offline nateo

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Re: Adding melanodin malt
« Reply #7 on: August 22, 2012, 01:20:46 PM »
So how much % in the grist do you use?

I'd say 5% is a good starting point. You could use more if you want to, just treat it like any other specialty malt and don't go too nuts with it.
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