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Old 07-06-2012, 05:41 PM   #21
cyclogenesis
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Aug 2011
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Great thread..
So I am doing a amber ale I want to blast the Malt up a bit.. it is a ~12lb (6gal) bill that in the past I have used 1lb of carared.. I am thinking of replacing that with 1lb of Melanoidin.. is this too much?
(I will post grain bill separately)
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Old 07-07-2012, 12:49 AM   #22
Malticulous
 
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I think it is too much. I used that much once (Wyermann) and I wont again. It was drinkable but over powering. A half pound into five gallons is a lot. I use about a quarter pound in my amber and its quite noticeable even with the 15% of caramel malts.
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Old 07-07-2012, 12:54 AM   #23
skeezerpleezer
 
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I use a half pound in my zombie dust clone. It is fantastic. There is a dreadnaught clone that uses more than that and it is great also.

 
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Old 07-07-2012, 01:12 PM   #24
cyclogenesis
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Thanks... I might sub out some of the Mel for some xtal...
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Old 07-07-2012, 01:23 PM   #25
RUNningonbrew
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Quote:
Originally Posted by skeezerpleezer
I use a half pound in my zombie dust clone. It is fantastic. There is a dreadnaught clone that uses more than that and it is great also.
Do you have the link to the dreadnaught clone, I just had one the other night and it was fantastic

 
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Old 07-07-2012, 01:53 PM   #26
skeezerpleezer
 
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http://www.brew365.com/beer_three_fl...readnaught.php
http://www.thebrewingnetwork.com/for...php?f=&t=22738

 
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Old 07-07-2012, 02:09 PM   #27
tjpfeister
 
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Quote:
Originally Posted by 400d View Post
I'd be really interested in flavor profile that is a product of "bunch of it" in a beer....\
Here's an altbier recipe I lifted off our club president, It really benefits from 6-8 weeks of aging. Es schmeckt gut!

7.45# munich (80%)
1.85# melanoidin (20%)
3.0 oz spalt (4.0%AA) first wort
notty yeast

75% eff
mash 152F
og 1.051
fg 1.010
IBU 50
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Old 07-07-2012, 04:25 PM   #28
cz3ko
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Feb 2012
Žatec (Saaz), Czech republic
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Quote:
Originally Posted by Nateo View Post
Modern malts are made for modern brewers. Modern brewers (even almost all the Germans) don't use decoctions anymore. Almost all malts available today are designed for infusion mashing. Most of them are made for single-infusions. Decoction schedules traditionally involve extended low-temp rests. With modern malts this will most likely degrade the proteins excessively, leading the poor head retention and body.

Decoctions are most appropriate when using undermodified lager malts.
This is interesting point. I actually don't think so, that germans don't use decoction brewing. They are very conservative, like us - czechs. Last times I'm very surprised of malt extract (pilsner malt with more than 80% extract). So in lot of microbreweries here, the brewers decided to skip fosfate and protein rests and they mash up to 62-65°C, cause better foam and body, but i don't have practical experience with it. Anyway, all of czech brewers still use simple or double decoction for lagers. (only pilsner urqueel is brewed with triple decoction)

 
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Old 07-07-2012, 11:22 PM   #29
cyclogenesis
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Ok.. went with 8oz... we'll see
Wonderful smelling grain that is for sure!
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Old 07-07-2012, 11:31 PM   #30
Nateo
 
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Quote:
Originally Posted by cz3ko View Post
This is interesting point. I actually don't think so, that germans don't use decoction brewing. They are very conservative, like us - czechs. Last times I'm very surprised of malt extract (pilsner malt with more than 80% extract). So in lot of microbreweries here, the brewers decided to skip fosfate and protein rests and they mash up to 62-65°C, cause better foam and body, but i don't have practical experience with it. Anyway, all of czech brewers still use simple or double decoction for lagers. (only pilsner urqueel is brewed with triple decoction)
I'm basing that on the breweries that are big enough to ship beer to the States. I've read a few articles talking about how they don't use decoction mashes anymore because of the energy involved. I've also read some don't even boil anymore, they use vacuum devices and heat the wort to near boiling. I'm sure in smaller breweries more traditional methods are used, but I'm not aware of any of that beer making it over here.

In any case, I've got some beers out, being evaluated by a few master BJCP judges and few "regular" homebrewers regarding decoction. I don't want to give too much away before I get all the results, but it should be of interest to those on this thread.
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