These are two that I haven't used yet, but sound very interesting. Now that I can do partial mashes, I can start using these. I have read little quick descriptions of them from various sources, but I wanted to get feed back from people who have actually used them in a recipe.
What kind of contributions did you get from each one?
How much should I use if I don't want it to dominate, but I still want some contribution to the overall flavor profile - particularly the honey?
I usually keep my malt bills simple, but I am thinking about making a Winter IPA with a nice complex malty base. Something like:
5.5 lb Extra Light DME
2 lb Maris Otter
0.5 lb Crystal 40L
0.25 lb Honey Malt
0.25 lb Melanoidin
Then a bunch of Cascade and Amarillo on top of it.
I also am thinking about using the Melanoidin in a Weizenbock and an Irish Red.
What kind of contributions did you get from each one?
How much should I use if I don't want it to dominate, but I still want some contribution to the overall flavor profile - particularly the honey?
I usually keep my malt bills simple, but I am thinking about making a Winter IPA with a nice complex malty base. Something like:
5.5 lb Extra Light DME
2 lb Maris Otter
0.5 lb Crystal 40L
0.25 lb Honey Malt
0.25 lb Melanoidin
Then a bunch of Cascade and Amarillo on top of it.
I also am thinking about using the Melanoidin in a Weizenbock and an Irish Red.