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Old 12-25-2008, 04:29 PM   #1
Oct 2008
Posts: 31

flavor crust of bread
What can 'give this flavor?
malts like the biscuit or grains such as wheat malt not?
yeast? if so which ones?

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Old 12-25-2008, 04:37 PM   #2
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Dec 2007
"Detroitish" Michigan
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Are you asking how bread get's it's crusty flavor, or how to get a bready/crusty flavor in your beer?

In bread it is from the Maillard reaction; a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, it is a form of non-enzymatic browning. Basically the sugars on the crust begin to carmelize in the heat.

In beer there are certain grains that impart a bready flavor, such as Victory Malt

SOme yeast can also produce those esters that remind people of bread as well...
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Old 12-28-2008, 09:17 AM   #3
Oct 2008
Posts: 31

I think it's due to the analysis of the yeast
seems to be the yeast used for champagne
But I wanted to 'know if the malts contribute and what
simple curiosity

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Old 12-28-2008, 03:49 PM   #4
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Jun 2007
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Those flavors are called melanoidins. They work exactly like Revvy explained. Just remember that caramelization happens over high heat and low moisture while Maillard reactions happen over lower heat and higher moisture.

You can also add some melanoidin malt.

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Old 12-28-2008, 06:34 PM   #5
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Another good malt to try would be Biscuit.
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Old 12-29-2008, 12:19 AM   #6
Sep 2006
Sacramento, CA
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You can get some good information about melanoidins and the flavors they contribute in the Brew Strong "Melanoidins" pod cast from The Brewing Network:

The Brewing Network.com - Brew Strong: Brew Strong: 08-04-08 Melanoidins

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