Decoction mash or melanoidin malt?

[Gentlemans_Ale]

I'm going to try my hand at brewing a helles. I like the distinctive malty taste but don't want to tack on several more hours to my brewday. I'm thinking that a lot of the flavor comes from melanoidins formed from decoction mashing. Would I be just as well off adding just a protein rest and adding some melanoidin malt to my grain bill?

 

[BigEd]

JMO, but a melanoidin malt addition does not produce the same results as a decoction mash. If you are looking for a cheat, a number of homebrewers add a small percentage of Vienna malt to the bill to enhance the "maltiness" in a Helles. Myself, I'm doing the decoction.

 

[bikesandbrews]

decoctions are the best...ever.

 

[Gentlemans_Ale]

Yeah, after some research, I don't think it would be a true Helles without the decoction and plain ol' pils malt.

 

[wobdee]

Look up Schmitz Decoction, its very easy to do and only adds about an extra hour to my brew day.

I've tried Melanoiden and Aromatic in small amounts up to 5% and I don't think it's similar to a decocted brew with my system.

 

[Gentlemans_Ale]

Look up Schmitz Decoction, its very easy to do and only adds about an extra hour to my brew day.

I've tried Melanoiden and Aromatic in small amounts up to 5% and I don't think it's similar to a decocted brew with my system.

Thanks