cmdrico7812

Recipes 

Can someone help me put together a really malty beer. I love hops and I'm a huge fan of IPAs, but I want to make a beer that's really malty and smooth without a lot of bitterness. Any thoughts on what style would be a good start? Ordinary Bitter? I usually do a partial mash so I have the capability to mash a good amount of grain (up to 6 lbs probably). I also have about 22 lbs. of amber LME on hand. I just don't know what grains to use, and how much, to get a really, really malty smooth beer. Thanks for your help!

Eric

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Beer...it's awesome.

Zwei Brüder Brauerei

Planning: Nutcastle Brown, Founder's Breakfast Stout
Primary: Apfelwein w/Cherry
Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM
Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.

Coastarine

Recipes 

As soon as I read your title, I thought of Ed's oktoberfest ale.

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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

GreenwoodRover

Recipes 

Try a scottish ale...
For me I feel crystal malts (esprcially 60L and higher) and belgian aromatic help add a lot of malt flavor. Also try a yeast that isn't too drying like s-04.

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<Insert list of brews planned, fermenting, or being consumed here>

Whisler85

Recipes 

try an american brown or american amber- the recipes found in brewing classic styles should give you pretty tasty, malty brews

GunnerMan

Recipes 

Try an Irish red, Irish Ale, or a Scottish Ale, all or known for low hop bitterness/flavor and high maltiness. Usually combined with a medium to low attenuating yeast to keep the FG up A bit.

I can say I prefer malt to hop(but I like hops) and I brew an irish style brew 85% of the time.

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Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

jpsloan

Recipes 

I would take a look at BierMuncher's OktoberFast Ale recipe. I brewed it last August. It was balanced, but the grains really shine in that beer, on the palate as well as the nose.

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"An Irishman is never drunk as long as he can hold on to a blade of grass, and keep from slipping off the face of the Earth."

Yooper

Recipes 

The Dead Guy Clone in my recipe pull down is pretty malty. It's not sweet, but it's got a ton of malt flavor.

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snailsongs

Recipes 

I'll put my vote in for a southern english brown ale or nut brown ale.....these are usually only hopped with a minimal bittering addition and are malty, slightly sweet and very flavorful. Most recipes use as much or more specialty grains as a stronger stout or porter, but without the roastiness. A beer for the malt inclined, if you ask me.

EDIT: I've got a great recipe that I've made twice now (if you're interested i can post here), or else look for Orfy's Hobgoblin clone....I believe that's another english style brown that seems popular around here.

Clonefarmer

Recipes 

Scotch ale was my first thought but scrolling down I see Oktoberfest. Both are very malty styles. Scotch usually being the sweeter of the two.

I brewed an ordinary bitter from a partial mash kit and it had very little malt or sweet flavor. Although this may be due to the recipe.

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"Just remember Scooty Puff Jr. sucks!"....Philip J. Fry

snailsongs

Recipes 

English bitters tend to have a malt element, but overall they strive for an even balance between malt and hops.