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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > melanoidin malt
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Old 04-24-2011, 01:29 PM   #1
400d
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Default melanoidin malt

hi to all,

I've got some of this stuff and I wanted to ask you guys what is the best recipe to really use all the potential of melanoidin malt?

I'd really appreciate your comments on this malt from your own experience... Have you ever brewed with it, what styles, what is the highest percentage of it that I can use?

any suggestion is really appreciated...

thans

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Old 04-24-2011, 04:51 PM   #2
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I use it in malty German styles. 5% or so should be fine.

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Old 04-24-2011, 05:02 PM   #3
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Per the recipes I have seen it is the only non-base malt in Dreadnaught. I brewed an imperial ipa a couple days ago with it, but can't comment on the taste yet.

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Old 04-24-2011, 06:47 PM   #4
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Quote:
Originally Posted by 400d
hi to all,

I've got some of this stuff and I wanted to ask you guys what is the best recipe to really use all the potential of melanoidin malt?

I'd really appreciate your comments on this malt from your own experience... Have you ever brewed with it, what styles, what is the highest percentage of it that I can use?

any suggestion is really appreciated...

thans
I use it as a sub for a decoction. Try adding it to any german style, like a hefeweizen or a bock
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Old 04-25-2011, 06:45 AM   #5
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I use it as a sub for crystal malt in my APAs and IPAs. I dont like sweet caramel malt in my hoppy beers. The melanoidin pumps up the malt profile for the backbone without adding tpp much sweetness. I kinda see it as a carapils/crystal 20 combo.

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Old 04-25-2011, 08:46 AM   #6
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Used a little in my Imperial American Amber (in my recipes section here). A little goes a long way. The taste is very distinctive, strong malty notes. Needn't be limited to use in German styles.

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Old 04-25-2011, 09:17 AM   #7
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Quote:
Originally Posted by MattHollingsworth View Post
Used a little in my Imperial American Amber (in my recipes section here). A little goes a long way. The taste is very distinctive, strong malty notes. Needn't be limited to use in German styles.

hm, 0,12 kg seems to be really a pinch... is it really that strong?
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Old 04-25-2011, 02:36 PM   #8
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I used 3% in a 1.045 german ale. I thought it was too much. I scaled it down to 1% and it was better. I guess it depends on how high of a gravity your brew is.

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Old 04-25-2011, 04:10 PM   #9
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ok, my final question - can I use it in hefeweizen?

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Old 04-25-2011, 04:16 PM   #10
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You can use it safely in any beer which is traditionally brewed with decoction mashing - any European lager, German style wheat beers (incl. gose and berliner weisse), German ales. The flavor and aroma are very distinctive, but use with caution, this malt is easy to overdose.

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