Author Topic: Adding a big malt flavor to beer  (Read 1558 times)

Offline fat58hwy

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Adding a big malt flavor to beer
« on: January 24, 2010, 03:40:58 PM »
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.
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Offline The Professor

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Re: Adding a big malt flavor to beer
« Reply #1 on: January 24, 2010, 08:20:06 PM »
Munich Malt does the trick for me.
AL
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Offline a10t2

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Re: Adding a big malt flavor to beer
« Reply #2 on: January 24, 2010, 09:45:04 PM »
+1, I use 5-10% Munich (the ~8 L stuff) in a lot of things.
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Offline dhacker

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Re: Adding a big malt flavor to beer
« Reply #3 on: January 25, 2010, 05:17:12 AM »
Yep, Munich is the grain of choice. You might even try a dab of melanoidin. 
Just brew it...

Offline fat58hwy

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Re: Adding a big malt flavor to beer
« Reply #4 on: January 25, 2010, 10:44:34 AM »
Excellent. Thanks for the help.
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Offline tom

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Re: Adding a big malt flavor to beer
« Reply #5 on: January 25, 2010, 01:19:36 PM »
And less hops.
Brew on

Offline enso

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Re: Adding a big malt flavor to beer
« Reply #6 on: January 25, 2010, 03:10:04 PM »
Aromatic malt adds a really nice malty aroma and flavor as well.
Dave Brush