So I've decided that my true love really is rich, malty beer. I can easily enjoy a hop bomb and everything in between, but I find my self longing for that rich malty mouth orgasm after a while. So I have decided I will pursue the ultimate malt bomb!
My only hang up is that I have a 5 gal MLT to work with, so I obviously can't cram too much grain in there and be done with it, but I think I can actually take advantage of that!
My current theory (and I just thought of doing this, so bear with me) is to figure out the grain bill I want and split it into two manageable batches that I can fit into my 5 gal MLT. I'll mash the first batch low, 152F-154F, collect the first runnings and immediately start the boil on them. I may consider doing a decoction to get the mash up to 168F to get as much sugar as possible. The idea for the lower mash here is to get as much fermentable sugar as possible converted and then let the maillard reactions and caramelisation go to town while mashing the second batch.
Once I have the first runnings of batch #1 heating up for boil, clear out the MLT and in goes batch #2. I would mash this higher, up around 158F, and I am considering carefully taking some of the boiling wort form batch #1 to bring batch #2 up to mash out temp, then drain, combine, and boil again for another hour. A variant on this method would be to partion off ~1 to 1.5gal of the first runnings and boil that separately to really get some caramelisation going and then use that to add back into batch #2 to reach the mash out temp.
I'd shoot for a single hop additon at 60 min to add no more than 25 IBU, and an OG of about 1.100. I'm going to have a think about the potential grain bill to build for this now... I'm thinking of trying to keep as much of the grain bill as base grain as possible (I'd use MO), and count on wort caramelisation and Maillard reactions to yield colour. Any suggestions would be welcome!
I love me some malt-bombs. You may want to look into some mild malt, but looking at BMW Ed no longer has that stuff. Decoct is one way to get those mallard reactions. another is to do a 2-hour vigorous boil to caramelize up some of that wort. Other good grains would be some brown malt, special roast, or Amber malt, they all have that awesome maltyness.
Another point would be yeast. you want malt-driven esters, so this would be a great place for the WLP037, yorkshire.
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I love me some malt-bombs. You may want to look into some mild malt, but looking at BMW Ed no longer has that stuff. Decoct is one way to get those mallard reactions. another is to do a 2-hour vigorous boil to caramelize up some of that wort. Other good grains would be some brown malt, special roast, or Amber malt, they all have that awesome maltyness.
Another point would be yeast. you want malt-driven esters, so this would be a great place for the WLP037, yorkshire.
Use the WLP036 instead of my beloved WLP023?! That may be asking too much :P
18# Marris Otter (85%)
1.5# Dark Munich (7%)
1# Amber Malt (5%)
10oz Brown Malt (3%)
2.5oz Fuggles@60 (~25 IBUs)
Nottingham, WLP037, somthing malty.
I can definitely see using the amber malt rather than aromatic, should be a similar effect. As for the brown malt, I'm thinking maybe it's too dark? It's for bready/biscuity flavour, right? I might drop the brown for biscuit instead, since I'm expecting a good deal of colour from all the boiling anyway.
It's almost like a strong Maibock but with a UK twist. You might consider toasting some Maris Otter at home but you'll need to do it a couple of weeks ahead of time to let it rest. Toast it to be about like Amber malt. Nothing quite like home-toasted grains imo.
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I unfortunately don't have my own mill, so toasting my own won't be that easy. I'm now thinking I will go with the idea of having a slight variation on the grain bill for each batch. Since I'll be mashing the second batch much higher, I was thinking I would also throw in at least 1# of flaked barley to that one to really get some body. I want this thing to have a real full body on it, you should almost need to chew it I started working on the grain bill last night, which I updated the first post with.
I still need to figure out what will make this beer truly unique, though.
I take the first 1 1/2 gal of runnings and boil down to 1/2 gal.
I have made it by dropping the chinook and moveing the EKG to 60min at 1.5 oz that may be more of what you are looking for. It comes in at around 28ibu like that and 38 with the chinook. This has always came out to my likeing let us know what you come up with and how it comes out. I love a nice malty beer with some caramel overtone to it.
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Pursuit of the Perfect Malt Bomb
I started working on the grain bill last night, which I updated the first post with.
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