Hi everyone - long time lurker, first time poster here. I've had a question on my mind lately regarding Ayinger Jahrhundert. I sampled one on tap recently and really enjoyed it. It's got a subtle but delicious maltiness to it that's hard to describe. It's not toasty or roasty, rather it's almost like a malted milk ball but without the chocolate. It gives the impression of a slight sweetness, but it's not a crystal malt sweetness and it's still very crisp. I tried to seek out some other beers that I hoped might have a similar character, like Jack's Abbey Jabby Brau, but haven't found anything that has that same flavor.
To anyone else who has sampled Jahrhundert and knows what flavor I'm talking about - how do I get that in my homebrew? Since getting my temperature control system running I've been wanting to brew a lager, and something along the lines of Jahrhundert would be just the ticket. I've done some searching on the web and haven't come up with much, other than some hints that it may be due to melanoidins from decoction mashing. I'm currently doing 2.5 gallon batches using the BIAB method, and have considered doing a decoction step after conversion is complete but before the boil in an effort to produce some melanoidins. If I can get the same flavor from melanoidin malt (which I have not yet used), then that might be a simpler solution, assuming that the melanoidins are actually responsible for the flavor I'm craving.
To anyone else who has sampled Jahrhundert and knows what flavor I'm talking about - how do I get that in my homebrew? Since getting my temperature control system running I've been wanting to brew a lager, and something along the lines of Jahrhundert would be just the ticket. I've done some searching on the web and haven't come up with much, other than some hints that it may be due to melanoidins from decoction mashing. I'm currently doing 2.5 gallon batches using the BIAB method, and have considered doing a decoction step after conversion is complete but before the boil in an effort to produce some melanoidins. If I can get the same flavor from melanoidin malt (which I have not yet used), then that might be a simpler solution, assuming that the melanoidins are actually responsible for the flavor I'm craving.