zgoda
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- Sep 10, 2010
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Most German beers from brewpubs i tasted had one thing that i'd like to have in my beer - it's prominent malty aroma at the finish. Very different from the malt aroma found in any other lagers, you can get the idea of what i'm about if you drop a tablespoon of pale malt (pilsner, munich) on hot fry pan. I found this aroma present in german pilseners, dortmunders, munich helles and even in some kolsch (Reissdorf has it).
Do you have any ideas? Is it munich malt in grain bill, how much if so? Or decoction? Or... what else?
Do you have any ideas? Is it munich malt in grain bill, how much if so? Or decoction? Or... what else?