[denny]

i just got a massive dose of melanoidin in an andechs doppelbock last night. my mental note to replicate that, is going to be:

1. use munich malt 15 to 50% depending on what im aiming for
2. consider using menaloidin malt again for the first time in forever, probably 2 to 3%
3. drain off additional 15% of volume by adding more water to mash, then boiling that hard in a separate pot while the main boil is on and adding that in.
4. 60 min+ boil when im generally doing 40 to 45 mins these days.

i think thats about it.

I'd start with step 1 on its own, and make it Munich 2 malt. I've never gotten the flavor of Melanoiden malt from any German lagers. You can have too much of a good thing when it comes to melanoiden character (at least to my palate). Dark Munich malt usually does plenty without crossing that line.

Good advice. One step at a time. And agreed on melanoidin in European beers.

[Steve Ruch]

I'm happily retired. Decoction and step mashing sound too much like work to me. 😁

[hopfenundmalz]

i just got a massive dose of melanoidin in an andechs doppelbock last night. my mental note to replicate that, is going to be:

1. use munich malt 15 to 50% depending on what im aiming for
2. consider using menaloidin malt again for the first time in forever, probably 2 to 3%
3. drain off additional 15% of volume by adding more water to mash, then boiling that hard in a separate pot while the main boil is on and adding that in.
4. 60 min+ boil when im generally doing 40 to 45 mins these days.

i think thats about it.

I'd start with step 1 on its own, and make it Munich 2 malt. I've never gotten the flavor of Melanoiden malt from any German lagers. You can have too much of a good thing when it comes to melanoiden character (at least to my palate). Dark Munich malt usually does plenty without crossing that line.

One can try to locate even darker Munich malts. Both Avangard and Durst have 40 EBC Munich malt, which is 14.7 Lovibond.

[erockrph]

i just got a massive dose of melanoidin in an andechs doppelbock last night. my mental note to replicate that, is going to be:

1. use munich malt 15 to 50% depending on what im aiming for
2. consider using menaloidin malt again for the first time in forever, probably 2 to 3%
3. drain off additional 15% of volume by adding more water to mash, then boiling that hard in a separate pot while the main boil is on and adding that in.
4. 60 min+ boil when im generally doing 40 to 45 mins these days.

i think thats about it.

I'd start with step 1 on its own, and make it Munich 2 malt. I've never gotten the flavor of Melanoiden malt from any German lagers. You can have too much of a good thing when it comes to melanoiden character (at least to my palate). Dark Munich malt usually does plenty without crossing that line.

One can try to locate even darker Munich malts. Both Avangard and Durst have 40 EBC Munich malt, which is 14.7 Lovibond.

I haven't used it yet, but I got some 15L Munich from Murphy & Rude malting this past week that I'm looking forward to trying out in a Dunkel sometime soon. It was cool to see a craft maltster that offers a direct-to-homebrewer online storefront.