Author Topic: Melanoidin Malt  (Read 2190 times)

Offline beerstache

  • Cellarman
  • **
  • Posts: 84
    • View Profile
Melanoidin Malt
« on: December 14, 2010, 03:17:10 PM »
I'm planning on using Melanoidin malt for the first time in a Munich Dunkel and am wondering how much to use in a 5 gal. all grain batch?  The last batch I made didnt have the Malt intensity I was looking for (like Ayinger Altbairisch Dunkel, So Good!)
Does 1/2 pound sound right?  I plan on using Weyerman, is that a good malt?  Any suggestions, tips are appreciated!

Offline richardt

  • Senior Brewmaster
  • ******
  • Posts: 1227
    • View Profile
Re: Melanoidin Malt
« Reply #1 on: December 14, 2010, 04:57:15 PM »
Dark Munich will also help (and can be used at higher percentages), especially for flavor.
Melanoiden (same as Aromatic) can be used at slightly higher amts than 0.5 lb per 5 gallon batch, if desired.
Wth Melanoiden (or Aromatic), I think you'll get more aroma than flavor, personally.

Offline Malticulous

  • Brewer
  • ****
  • Posts: 361
    • View Profile
Re: Melanoidin Malt
« Reply #2 on: December 14, 2010, 07:02:52 PM »
I've found 4 oz of Weyermann Melanoidin Malt to be very noticeable. I used a pound once in an amber...never again.

Offline Hydro

  • Cellarman
  • **
  • Posts: 62
    • View Profile
Re: Melanoidin Malt
« Reply #3 on: December 24, 2010, 08:22:33 AM »
A 1/2 lb of Weyerman has worked well for me in a 5 gal batch.  I used it in a Pilsner and an Oktoberfest.   
 

For the Love of Beer,
Hydro

On Tap Now:
1. Irish Red Ale
2. American Amber Ale
3. Kolsch
4. Scotch Ale
5. Strong Scotch Ale
6. Key Lime Pie (11%) Chilled to 29 deg. F. you can not even taste the alcohol.

It is time to start brewing again.

Offline Pawtucket Patriot

  • Senior Brewmaster
  • ******
  • Posts: 1360
  • Rebelling against cheap swill since 2005
    • View Profile
    • Bauhaus Brew Labs
Re: Melanoidin Malt
« Reply #4 on: December 24, 2010, 12:00:15 PM »
I use 1/8 lb in light German lagers and up to 1/4 lb in amber beers. I find it very easy to overdo melanoidin malt.
Matt Schwandt | Minneapolis, MN
AHA Member

Partial-Mash Pictorial
All-Grain Pictorial

Offline Kirk

  • Assistant Brewer
  • ***
  • Posts: 175
  • Sparks, NV
    • View Profile
Re: Melanoidin Malt
« Reply #5 on: December 30, 2010, 12:12:16 PM »
I'm repeating myself from another string, but what the heck, this topic is more to the point.  I'm not impressed with melanoidin or aromatic malt.  It's dextrinous and doesn't add much flavor, and it has a little bitterness.  I would much rather use Dark Munich.  Way more of the rich malty aromatic flavor.
Kirk Howell