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Old 07-31-2010, 12:09 AM   #1
renevdb
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Dec 2008
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Next moth I will be brewing a Belgian dark strong again and found a recipe that looks pretty good. Problem is that my LHBS does not sell Melanoidin malt, don't feel like paying $6 in shipping for a 1/2#.

Looking at the below recipe what are my options on substituting it.

Belgian Pilsen Malt
Belgian Munich Malt
Belgian Aromatic Malt
Cara Munich
Belgian Special B Malt
Wheat Malt
Melanoidin Malt

I can do a decoction but then how long will I do the boil before returning to the mash? Also do I just do 1 step to mash out or do I need todo step?
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Old 07-31-2010, 12:16 AM   #2
jlpred55
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Try dark munich 20L or I was going to say aromatic, but you already have that in you recipe. If they don't stock the dark munich try upping the aromatic a touch
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Old 07-31-2010, 12:17 AM   #3
dirty_martini
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aromatic is lighter in color, but will get you in the same ballpark

 
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Old 07-31-2010, 12:50 AM   #4
Chello
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I would just up the Munich a bit, it's the closest substitute for Melanoidin. I don't think the difference in SRM would matter much given that grain bill. Your looking for the malt characteristic, which is what Munich will provide.
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Old 07-31-2010, 12:54 AM   #5
Malticulous
 
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It's redundant to use both Aromatic Malt and Melanoidin Malt in the same recipe. Your LHBS is correct in stocking only one.
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Old 07-31-2010, 04:11 AM   #6
renevdb
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Dec 2008
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Looks like I will up the Munich and aromatic a little. Thanks for the tips!
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Old 07-31-2010, 11:30 PM   #7
ghpeel
 
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Yeah, I believe I've seen Melanoiden described as "turbo Munich" so it does seem unnecessary to have Munich, Aromatic & Melanoiden all in one batch.
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Old 08-01-2010, 02:32 AM   #8
JLem
 
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Quote:
Originally Posted by Conroe View Post
It's redundant to use both Aromatic Malt and Melanoidin Malt in the same recipe. Your LHBS is correct in stocking only one.
I have never used either malt, but just today I tasted some grains of both at my LHBS and they were drastically different. They may be similar in color, but melanoiden was more bready/toasty while the aromatic was more sweet. I also found the aromatic to have a
more pronounced smell. I'm not convinced that they can be treated as the same.
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Old 08-01-2010, 03:51 AM   #9
Ouroboros
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I've only used melanoidin malt once (in a barleywine), and I'm still waiting on that beer to bottle condition. If it is what I think it is - a malt enriched in melanoidins - you could probably do something similar with some dark munich malt and a long decoction.
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Old 08-01-2010, 04:39 AM   #10
Got Trub?
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I have all three in my stockpile and just did a side by side. There is no way you will get a melanoidin flavour from using either aromatic or munich. As JLem said the melanoidin tastes "toasty" the munich and aromatic are just mild malted barley flavour and sweetness.

In your situation - a dark belgian - I would just leave it out. You have plenty of flavours already. Now if it was a bock or dopplebock where the flavour would be much more noticeable I would bite the bullet and get some shipped or learn to do decoction mashing.

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