Oktoberfest - Melanoidin and Caramunich?

[Roz762]

Hi All,

So I was taking a stab at concocting my own Oktoberfest/Marzen recipe, using a few BYO articles as general guidelines. I was tying to keep it super traditional with only German malts and noble hops.

Anyways, my question was around two of the malts I decided to throw in: melanoidin malt and Caramunich.

Is there any value in having both? I'm not really clear on the differences in the two.

Here's the planned grain bill for reference:
2 lbs. Munich
7 lbs. Vienna
8 oz Melanoidin
12 oz. Caramunich

Thanks,

- Roz

 

[dchmela]

I have a very similar recipe that I have on tap now:
4 lb Munich
4 lb Vienna
3 lb Pils
3/4lb Cara Munich
.5 lb Cara Vienna
.25 Melanoidin
Hallertau to 24 ibu's
Kolsch yeast

I did this recipe the year before without Melanoidin and I found a nice touch of warm bread in this years batch that I didn't have last year.

 

[dmtaylor]

I used both melanoidin (4%) and CaraMunich (5%) in my last two experimental batches of marzen both brewed last month. These two malts do have different flavors. Munch on a couple of kernels of each to see what they taste like. I decided that the 5% CaraMunich was too much for this style as both of my beers are a little too caramelly. In future I will take this down to about 3% CaraMunich or else maybe use none at all. I don't think the melanoidin malt hurt anything but I wouldn't use any more than 3-4%.

So for your recipe, I would recommend reducing your CaraMunich from 12 oz to about 4-5 oz, and the 8 oz melanoidin should be just fine IMHO.

 

[Roz762]

So for your recipe, I would recommend reducing your CaraMunich from 12 oz to about 4-5 oz

Good point. The description of the grain on Beersmith says its common to Belgian ales and Bocks. I can see what you mean about too much adding a caramel flavor.

What should I use to bring the color back up that sticks with the traditional Marzen profile?

Thanks,

- Roz

 

[dmtaylor]

What should I use to bring the color back up that sticks with the traditional Marzen profile?

Great question. I used chocolate malt in mine, an ounce or two will bring the color down and not have a huge impact on flavor except maybe to make a toasty beer taste even more toasty which is fine anyway.