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Old 10-11-2012, 11:09 PM   #1
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Default Drop the malt bombs on me!

So, I've had a bunch of hoppy beers on tap lately just by coincidence and realized I haven't brewed a real super malty beer in a really long time. What are your favorite malt bombs to make?

Hit me with some recipes, ales if you can manage it. My lagerator is out of commision. Thanks in advance!


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Old 10-11-2012, 11:32 PM   #2
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5 gallon recipe

10# Munich
4# Bohemian Pilsner
1# Caramunich
8oz Melonoidin
8oz Carapils
3oz Chocolate Malt

Mashed @ 155 for 60 minutes
Boiled for 120 minutes

.6oz of perle @60
.5 oz perle @15

2 packs of Nottingham rehydrated (I fermented @58)

Smells & taste extremely malty / bready just like a Doppelbock should. Awesome mouthfeel.


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Old 10-11-2012, 11:58 PM   #3
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Quote:
Originally Posted by BradleyBrew View Post
5 gallon recipe

10# Munich
4# Bohemian Pilsner
1# Caramunich
8oz Melonoidin
8oz Carapils
3oz Chocolate Malt

Mashed @ 155 for 60 minutes
Boiled for 120 minutes

.6oz of perle @60
.5 oz perle @15

2 packs of Nottingham rehydrated (I fermented @58)

Smells & taste extremely malty / bready just like a Doppelbock should. Awesome mouthfeel.
Thanks! What's your anticipated OG/FG/IBU?

Cheers!
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Old 10-12-2012, 12:16 AM   #4
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1.079/1.020/20.1
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Old 10-12-2012, 06:29 AM   #5
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This is an off shoot of an old ale I do for winter. Been thinking about doing a 1 gallon kettle caramelization but haven't tried it yet.

10# Pale Malt
2# Munich
10oz each of Amber malt, Brown malt, and c60
4oz chocolate malt 350L
4oz Molasses

Hops are a mix of Cascade/Willamette/Saaz. FWH then added at 15 and 1 minute with IBUs around 40

s-04

90 minute boil
SG: 1.072 FG: 1.020
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Old 10-12-2012, 06:47 AM   #6
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Why not brew Yooper's Dead Guy clone? Dead Guy's a malt bomb for sure.
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Old 10-12-2012, 10:24 AM   #7
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Boiled for 120 minutes
This! Just did a 120 with a pretty hoppy pale ale hoping they would balance out better. The longer the boil the better!
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Old 10-12-2012, 01:34 PM   #8
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yeah, i got some really good caramelization with the long boil and the melonoidan malt gives that decoction mash flavor / smell.
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Old 10-12-2012, 01:36 PM   #9
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Quote:
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This is an off shoot of an old ale I do for winter. Been thinking about doing a 1 gallon kettle caramelization but haven't tried it yet.
I tried that in a 2 malt best bitter and found little to no flavor contribution over what I may expect from using a bit more crystal malt or some prepared dark invert sugar. I kind of think of it like adding LME. I'm fermenting a beer somewhat similar to this one (though 2/3rds the gravity) with 4oz molasses and even that is subtle at the finish for my tastes. However, I must say that even at 6 days fermentation, that one aspect of the recipe, ie, the search for it, makes me want to drink it more. Psychological?

Malt bomb? A 80-90% Vienna to 10-20% dark munich oktoberfest with a 40 minute boiled decoction. That's been my most surprising malt bomb. My experience is more with stouts/porters as malt-driven beer.
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Old 10-12-2012, 10:22 PM   #10
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Much thanks for the recipes. 14thstreet- did you notice a higher FG than you were expecting even if there wasn't much flavor contribution? I've got an Oktoberfest on the way, but I wouldn't say it's a malt bomb. That Old Ale sounds delicious!


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