Munich / Melanoidin

[leigh1919]

Hi -

I see quite a few recipes that call for both Munich and Melanoidin Malts - are the two discernably different? Are they worth blending - I thought they were practically the same thing?

(nb - i am brewing on saturday with both malts, not sure what to expect)

thanks

[arkadiuszmakarenko]

Hi -

I see quite a few recipes that call for both Munich and Melanoidin Malts - are the two discernably different? Are they worth blending - I thought they were practically the same thing?

(nb - i am brewing on saturday with both malts, not sure what to expect)

thanks

Munich will give you more malty taste, but melanoidin will give you similar tastes like decoction mashing.

[mysterio]

Melanoidin is supercharged Munich basically. Usually folks blend them to get a more nuanced decoction taste. Melanoidin is used much more sparingly though, you wouldnt use 100% in a batch like you could with Munich for example. Usually up to about 5% in a batch but the manufacturer says up to 20%.

Melanoidin malt is 60 - 80 EBC while light Munich is 12 - 17 EBC.

[leigh1919]

Well, I've blended both this and munich in the following fashion for my US Brown Ale:

3.55 kg Pale Malt, Maris Otter (5.0 EBC) Grain 66.98 %
0.90 kg Munich Malt (24.0 EBC) Grain 16.98 %
0.45 kg Melanoiden Malt (60.0 EBC) Grain 8.49 %
0.20 kg Caramel/Crystal Malt - 60L (120.0 EBC) Grain 3.77 %
0.20 kg Chocolate Malt (900.0 EBC) Grain 3.77 %

...and bottled it yesterday - tastes awesome. really roasty, toasty and with a lot of depth.