Author Topic: Melanoidin malt...flavors, aroma, uses?  (Read 5243 times)

Offline Philbrew

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Melanoidin malt...flavors, aroma, uses?
« on: May 01, 2015, 04:47:10 AM »
How do folks use Melanoidin malt?  What beers can use small amounts and to what effect?
Many of us would be on a strict liquid diet if it weren't for pretzels.

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Re: Melanoidin malt...flavors, aroma, uses?
« Reply #1 on: May 01, 2015, 09:41:19 AM »
You can think of melanoidin malt as sort of a "super dark munich". Use it sparingly in any beer you want to punch up the malt flavor. Personally, I almost never use it. I prefer to use regular Munich or Munich dark.

Offline dmtaylor

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Re: Melanoidin malt...flavors, aroma, uses?
« Reply #2 on: May 01, 2015, 12:02:25 PM »
Yeah, it's another German flavor malt.  If Vienna tastes like very very lightly toasted bread, and Munich tastes like fully toasted bread, melanoidin malt tastes like the burnt edges of the crust on that same well-toasted bread.  If you want a slight bit of burnt toast flavor in your final beer, use some melanoidin.  If you don't, then don't.  Totally up to the vision and creativity of the recipe designer.
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Offline brulosopher

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Melanoidin malt...flavors, aroma, uses?
« Reply #3 on: May 01, 2015, 12:05:56 PM »
Fully agree with what the others have said. For me, 2 oz per 5 gal batch does the trick, any more than that is too much, imo. I know folks who like to use upwards of 8 oz... not my gig.

Melanoidin and Aromatic malts are apparently the same thing from different maltsters.

People often use a touch if melanoidin to impart flavors purported to be produced during decoction, a process I've yet to test but tend to trust Denny on.
« Last Edit: May 01, 2015, 12:08:06 PM by brulosopher »

Offline Wort-H.O.G.

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Re: Melanoidin malt...flavors, aroma, uses?
« Reply #4 on: May 01, 2015, 01:21:34 PM »
depends on maltster. weyermann has nice biscuit and honey with pronounced bready malt. 2-4 oz is nice in many beers, and not at all burnt tasting IMO. nice reddish brown color contribution.

I cant say it does or does not contribute similar to a decoction.
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Offline Philbrew

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Re: Melanoidin malt...flavors, aroma, uses?
« Reply #5 on: May 05, 2015, 08:31:59 PM »
depends on maltster. weyermann has nice biscuit and honey with pronounced bready malt. 2-4 oz is nice in many beers, and not at all burnt tasting IMO. nice reddish brown color contribution.

I cant say it does or does not contribute similar to a decoction.
Good to hear.  Just found out that the maltster of the melanioden I have is Weyermann.  Going to try some in a doppelbock and a helles next brew days.
Many of us would be on a strict liquid diet if it weren't for pretzels.

Offline Wort-H.O.G.

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Re: Melanoidin malt...flavors, aroma, uses?
« Reply #6 on: May 05, 2015, 08:51:27 PM »
depends on maltster. weyermann has nice biscuit and honey with pronounced bready malt. 2-4 oz is nice in many beers, and not at all burnt tasting IMO. nice reddish brown color contribution.

I cant say it does or does not contribute similar to a decoction.
Good to hear.  Just found out that the maltster of the melanioden I have is Weyermann.  Going to try some in a doppelbock and a helles next brew days.

sounds good. i'd use 3-4oz in helles, and 6-8oz in DB on 5.5gal recipe.
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Offline Philbrew

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Re: Melanoidin malt...flavors, aroma, uses?
« Reply #7 on: May 06, 2015, 12:52:58 AM »
depends on maltster. weyermann has nice biscuit and honey with pronounced bready malt. 2-4 oz is nice in many beers, and not at all burnt tasting IMO. nice reddish brown color contribution.

I cant say it does or does not contribute similar to a decoction.
Good to hear.  Just found out that the maltster of the melanioden I have is Weyermann.  Going to try some in a doppelbock and a helles next brew days.

sounds good. i'd use 3-4oz in helles, and 6-8oz in DB on 5.5gal recipe.
Yup, except that I do 6-1/4 gal into the fermenter so I'm thinking 4 oz in the helles and 8 oz in the DB.
What the hell, go for the volts.
Many of us would be on a strict liquid diet if it weren't for pretzels.

Offline Wort-H.O.G.

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Re: Melanoidin malt...flavors, aroma, uses?
« Reply #8 on: May 06, 2015, 01:03:04 AM »

depends on maltster. weyermann has nice biscuit and honey with pronounced bready malt. 2-4 oz is nice in many beers, and not at all burnt tasting IMO. nice reddish brown color contribution.

I cant say it does or does not contribute similar to a decoction.
Good to hear.  Just found out that the maltster of the melanioden I have is Weyermann.  Going to try some in a doppelbock and a helles next brew days.

sounds good. i'd use 3-4oz in helles, and 6-8oz in DB on 5.5gal recipe.
Yup, except that I do 6-1/4 gal into the fermenter so I'm thinking 4 oz in the helles and 8 oz in the DB.
What the hell, go for the volts.

Go get it...don't fear the noidin!


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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest