Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Increasing Malty Flavor
Reply
 
LinkBack Thread Tools
Old 01-14-2009, 10:48 PM   #1
caraudio90
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Posts: 6
Default Increasing Malty Flavor

What is the best way to increase the malt flavor in all grain brews. I have been using Briess 2-row for the bulk of my brews. Will changing to Maris Otter, Halcyon or some other type fix it or do I need to change something else?

__________________
caraudio90 is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2009, 11:27 PM   #2
Shawn Hargreaves
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Seattle
Posts: 344
Liked 4 Times on 4 Posts

Default

Type of base malt will certainly make some difference. I've never used Maris Otter myself, but hear nothing but good about it.

Your mash schedule is also very important. Higher temps (up to 158, as opposed to 150) will leave you with more unfermentable sugars, thus giving a fuller body and sweeter, maltier flavor. I notice a difference even from a couple of degrees change in mash temp.

For more extreme maltiness, some people recommend a decoction mash. Others claim this is a waste of time and makes no flavor difference. I have yet to try this myself (I've always just used an infusion mash) but am planning to attempt a decoction for my next-but-one brew to see if I notice any difference.

Finally, other kinds of grain will all provide different malty flavors. Crystal, Vienna, Munich, Honey, Aromatic, can all contribute some pretty in-your-face malt flavors. But they're all different, plus different from the style of maltiness you get from a pale base malt with a high mash temp. "malty" is actually a pretty broad term encompassing many different flavors!

So it all depends on what you are going for. Are there any particular commercial brews that you're trying to mimic? That would help us narrow down the best way to get there.

__________________
Shawn Hargreaves is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2009, 11:43 PM   #3
BigEd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2004
Posts: 2,392
Liked 125 Times on 109 Posts
Likes Given: 21

Default

Quote:
Originally Posted by caraudio90 View Post
What is the best way to increase the malt flavor in all grain brews. I have been using Briess 2-row for the bulk of my brews. Will changing to Maris Otter, Halcyon or some other type fix it or do I need to change something else?
You have almost answered your own question. Domestic 2-row pale is pretty bland for the most part. The malt flavor of your beer is directly related to the base malt used to produce it. Not all agree but for my money the European malts from England, Germany or Belgium just have a deeper, richer and maltier flavor. It's going to cost more but as the old saying goes, you get what you pay for.
__________________
BigEd is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2009, 12:04 AM   #4
enderwig
Feedback Score: 0 reviews
 
enderwig's Avatar
Recipes 
 
Join Date: Nov 2007
Location: Dickinson Texas
Posts: 1,452
Liked 6 Times on 6 Posts

Default

I use US 2-row if I am trying to showcase other flavors, such as hops (APA,IPA) or roastiness (stout, porter). If I am trying to showcase malt flavors, I agree with the other posters, Maris Otter or Pils or some such is a much better choice.
You can accentuate your malty flavors with some specialty malts like biscuit or aromatic, or you can add a pound or 2 of vienna or munich to really punch up the malty flavor.

One of the most popular recipes on this forum is EdWorts Haus Pale Ale, it is mostly 2 row with 2 pounds of vienna, the vienna really improves the malt flavor of that beer.

__________________
Read the
Homebrewtalk Wiki!
enderwig is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2009, 12:10 AM   #5
MOSFET
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Long Island, NY
Posts: 54
Default

Definitely for me, Munich gives what I easily describe as a malty flavor. Maybe 1/2 pound or a little more per 5 gallon batch.

__________________
MOSFET is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2009, 06:22 PM   #6
Spine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Guelph, ON, CANADA
Posts: 75
Default

What about melanodiin malt? maybe 1/4lb per 5gal batch?

__________________
Spine is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2009, 10:52 PM   #7
onecolumbyte
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Posts: 97
Default

What about yeast choice? I thought "english" style yeast tend to showcase malt flavor better?

__________________
onecolumbyte is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2009, 02:10 AM   #8
Sixbillionethans
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Location: Wauwatosa, WI
Posts: 162
Liked 7 Times on 6 Posts
Likes Given: 1

Default

in your case, I would go with the recommendation of others and try some other base malts. just eat some US vs Belgian 2-row side by side and you'll be amazed at the difference in flavor.

but if you're still not satisfied, you can either...

experiment with specialty grains to find something that suits your tastes: maybe aromatic, victory, special b or biscuit. all of these add deeper flavors that american 2-row is certainly missing.

OR

a single decoction either from a low rest temp to your saccarification rest, or from saccarification to mashout can also contribute to a maltier profile and deeper color.

__________________
Sixbillionethans is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2009, 01:51 PM   #9
SpanishCastleAle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Central Florida
Posts: 4,384
Liked 29 Times on 29 Posts

Default

Water chemistry can affect the maltiness of your beer too. The Chloride:Sulphate ratio has an affect on it...1:1 is 'balanced'...higher is maltier and lower is bittererer. If you know your water chemistry you can play with this spreadsheet from Palmer's site.

I messed with it last night and noticed that the local brand of Spring Water has a 'malty' profile (with lower Residual Alkalinity) but the same brand of Drinking Water has a 'bitter' profile with higher RA. Which is nice to know.

__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
SpanishCastleAle 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
That missing malty flavor dannypo General Beer Discussion 18 09-08-2009 04:20 AM
Increasing ABV madegret Beginners Beer Brewing Forum 14 04-30-2009 08:40 PM
Malty Flavor Target cactusgarrett Recipes/Ingredients 3 06-25-2008 01:22 PM
malty flavor is missing in my beers! eschatz All Grain & Partial Mash Brewing 35 02-16-2008 06:16 PM
I want more malty flavor. NitrouStang96 Beginners Beer Brewing Forum 11 02-13-2008 03:43 PM



Newest Threads

LATEST SPONSOR DEALS