batfishdog37
Well-Known Member
Maybe this should go in the science or techniques threads, but i'm not really sure.
Anywho...My question is about melanoidin development. I understand the concept of melanoidins, but I was thinking about where they are usually found, or at least where I usually find them, German beers. I know they are obtained from vienna, munich malts and specific melanoidin malt, but my question is, can they be formed from long boils using other malts..ie..other toasted, cara, or such malts? I know the formation of melanoidins is at least fairly popular and traditional (I think) in German styles, and may not be the best idea to try for other styles, but I just want to know if certain malts are better at producing melanoidins than others.
Thanks to all
Anywho...My question is about melanoidin development. I understand the concept of melanoidins, but I was thinking about where they are usually found, or at least where I usually find them, German beers. I know they are obtained from vienna, munich malts and specific melanoidin malt, but my question is, can they be formed from long boils using other malts..ie..other toasted, cara, or such malts? I know the formation of melanoidins is at least fairly popular and traditional (I think) in German styles, and may not be the best idea to try for other styles, but I just want to know if certain malts are better at producing melanoidins than others.
Thanks to all