Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > flavor crust of bread
Reply
 
LinkBack Thread Tools
Old 12-25-2008, 04:29 PM   #1
docantonio
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 31
Default flavor crust of bread

flavor crust of bread
What can 'give this flavor?
malts like the biscuit or grains such as wheat malt not?
yeast? if so which ones?
thanks

__________________
docantonio is offline
 
Reply With Quote Quick reply to this message
Old 12-25-2008, 04:37 PM   #2
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2768 Times on 1657 Posts
Likes Given: 3485

Default

???????

Are you asking how bread get's it's crusty flavor, or how to get a bready/crusty flavor in your beer?

In bread it is from the Maillard reaction; a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, it is a form of non-enzymatic browning. Basically the sugars on the crust begin to carmelize in the heat.

In beer there are certain grains that impart a bready flavor, such as Victory Malt

SOme yeast can also produce those esters that remind people of bread as well...

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2008, 09:17 AM   #3
docantonio
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 31
Default

I think it's due to the analysis of the yeast
seems to be the yeast used for champagne
But I wanted to 'know if the malts contribute and what
simple curiosity

__________________
docantonio is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2008, 03:49 PM   #4
Edcculus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Greenville, SC
Posts: 4,567
Liked 41 Times on 38 Posts

Default

Those flavors are called melanoidins. They work exactly like Revvy explained. Just remember that caramelization happens over high heat and low moisture while Maillard reactions happen over lower heat and higher moisture.

You can also add some melanoidin malt.

__________________
Edcculus is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2008, 06:34 PM   #5
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,656
Liked 137 Times on 130 Posts

Default

Another good malt to try would be Biscuit.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2008, 12:19 AM   #6
cdburg
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2006
Location: Sacramento, CA
Posts: 352
Liked 7 Times on 5 Posts
Likes Given: 4

Default

You can get some good information about melanoidins and the flavors they contribute in the Brew Strong "Melanoidins" pod cast from The Brewing Network:

The Brewing Network.com - Brew Strong: Brew Strong: 08-04-08 Melanoidins

__________________
cdburg is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cinco de Mayo Bread (in the bread machine) Yooper Cooking & Pairing 3 11-02-2009 02:37 PM
White crust in kegs? Limestone? papamike Equipment/Sanitation 13 08-12-2009 04:32 PM
Crust on lid bugster Beginners Beer Brewing Forum 6 03-17-2009 04:25 PM
Grilled Thin Crust Pizza Erbium:YAG Cooking & Pairing 20 10-21-2008 08:19 AM
Bread flavor in my Kolsch - possible causes? reshp1 General Techniques 6 02-20-2008 11:46 PM



Newest Threads

LATEST SPONSOR DEALS