More Malty Flavour?

[louthepoo]

I made a Hobsons Town Crier clone a couple of months ago and it was almost identical - the hops were spot on the only slight thing that wasn't the same was the initial maltiness wasn't the same, mine was far lighter.

I'm going to make it again but wanted the Maltiness up a bit, is it as simple as adding more pale malt?

[steve_flack]

Try a percent or two of melanoidin malt.

[louthepoo]

Try a percent or two of melanoidin malt.

whats that then steve? is it available in most HB shops? I'm going to a HB shop this afternoon so i'll ask them, cheers.

[steve_flack]

It's a german malt - a bit like Munich on steroids. It adds melanoidins to the beer which are what you get when foods (or grains) are cooked or roasted. It's meant to fake the effect of a decoction mash when you're only doing an infusion mash.

It's pretty specialised but the big shops usually have it. Most homebrew shops won't have it in. As a replacement you could use 10% of Munich instead.

[RabMaxwell]

I have a Belhaven 80/- with 5% Melanoidin malt added been having a sneaky taste from the fermenter malty slight nutty taste lovely i got it from Hop & Grape.

[PieOPah]

Was that town crier the one we put together? Glad to hear it tastes so similar. First clone I have ever done and have never tasted the beer before

Now I have got to brew this just to see what it is like!

[J_P]

It's a german malt - a bit like Munich on steroids. It adds melanoidins to the beer which are what you get when foods (or grains) are cooked or roasted.

Steve, I am brewing an oatmeal stout with a friend this weekend and the chaps here have told me to pre cook the oatmeal prior to mashing. If I put some malt in with it would that have the same effect of making melanoidins and hence a good malty flavour?

[UserDeleted]

Another alternative, is to mash warmer say around 67-68, boil it a bit harder, and to use calcium chloride in the mash, cutting back on any gypsum addition.

Personally I would go with the melanoidin malt, as I tend to forget about water treatment while brewing . . . . until after the fact

[steve_flack]

Steve, I am brewing an oatmeal stout with a friend this weekend and the chaps here have told me to pre cook the oatmeal prior to mashing. If I put some malt in with it would that have the same effect of making melanoidins and hence a good malty flavour?

I'm not sure it will. It takes quite a lot of cooking to get the malty flavour the decoction mash provides. The options provided by UserDeleted are alternatives - especially boiling longer/harder.

There should be plenty of flavour in an outmeal stout anyway...

[J_P]

Cheers for that Steve you're a scholar and a gent.

I'll try the higher mash temp and longer boil as suggested.

[monk]

Besides the nice malty flavor, melanoidins have been found to inhibit the growth of h. pylori bacteria (which causes most stomach ulcers). I don't know if they're present in beer in sufficient quantity to have much effect, but at least we know they're good for us! Just Fyi.


Sorry, I'm a bit of a medi-geek.

monk

[louthepoo]

Was that town crier the one we put together? Glad to hear it tastes so similar. First clone I have ever done and have never tasted the beer before

Now I have got to brew this just to see what it is like!

Yeah thats the one POP, obviously its all down to individual taste but i think its absolutely delicious A little more malt and it'd be spot on.

I'll add a bit more pale malt and mash at a few degrees higher and see what thats like!