snarf7
Well-Known Member
- Joined
- Apr 30, 2017
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I brewed what I thought was an excellent Marzen last year that I entered in a competition. It scored a 40 so I guess I'm not completely crazy. The biggest thing I got dinged on was that it lacked the right amount of bready toasted maltiness (I'm paraphrasing but you get the idea). And I can't say I disagree with them, it's a delicious beer but I think it could be even better with more of that malt coming thru.
My grain bill is more or less 50/50 Vienna and Munich with a dash of crystal and pinch of chocolate malt for color. I don't think more crystal is going to help this, I think that will just make it too sweet and caramel like. So what to add to bring some toasted bread to this beer? Biscuit Malt? Special B? Victory? Maybe a darker variety of Munich Malt would kick it up a bit? I thought maybe a little wheat too but I'm reticent to add anything that might cloud that beautiful clear amber color I've got going on. What have you tried that worked for you in this respect?
Here's the BJCP description:
Initial malt flavor often suggests sweetness, but finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the hop flavor is low to none (German types: complex, floral, herbal, or spicy). Hops provide sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable caramel, biscuit, or roasted flavors are inappropriate. Clean lager fermentation profile.
thanks guys
My grain bill is more or less 50/50 Vienna and Munich with a dash of crystal and pinch of chocolate malt for color. I don't think more crystal is going to help this, I think that will just make it too sweet and caramel like. So what to add to bring some toasted bread to this beer? Biscuit Malt? Special B? Victory? Maybe a darker variety of Munich Malt would kick it up a bit? I thought maybe a little wheat too but I'm reticent to add anything that might cloud that beautiful clear amber color I've got going on. What have you tried that worked for you in this respect?
Here's the BJCP description:
Initial malt flavor often suggests sweetness, but finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the hop flavor is low to none (German types: complex, floral, herbal, or spicy). Hops provide sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable caramel, biscuit, or roasted flavors are inappropriate. Clean lager fermentation profile.
thanks guys