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Melanoiden Malt
I've got a pound of it.
Don't remember why.
I know it lends a sweet malty taste.
Any ideas of what I could brew with it?
It also adds a ruby red hue, I like to add it for appearance as well. IPAs, Belgian goldens, things like that. It also increases the intensity of the other malts, kind of like aromatic malt.
I haven't used melanoiden yet. Or a lot of other malts, for that matter, but from what I have read it is not something you want to use a lot of. Maybe a 1/4 - 1/2 lb in a batch? Does that sound about right?
Morebeer's explanation:
23-34L - Weyermann - Much like Munich, but with more aroma. Lends mouthfeel and great aromatics to the beer. Has a nice almost biscuit flavor. Use to help replicate the maltiness and mouthfeel found in decoction mashes. Could be overpowering if used as more than 20% of the grain bill. Must be mashed. Improves flavor stability, fullness, and imparts a reddish color to dark, amber, and red-colored beers. Great for use in Dark Lagers and Red Ales.
That is why I like to add a little to change up or intensify a color. I am putting a pound in my Belgian IPA tomorrow, should come out a nice orangy light amber.
I used 1/2# in a 5.5 gal batch of Northern English Brown Ale.
Along with -
3/4# C80
1/4# Roasted Barley
1/2# Flaked Wheat
Balance Pale 2 Row
Williamette hops
Munton & Fison yeast.
Just stuff I happened to have.
Putting together a Midwest order next week.
Maybe do something a little more like a golden Belgium.
Got any favorite recipes?
Brewski wrote:
Maybe do something a little more like a golden Belgium.
Got any favorite recipes?
I have done this recipe a few times. It is outstanding! The thread for it on the new board is only 3 pages, but on the board before it was over 20 pages. If I were you, maybe throw the other 1/2 # of melamoidin into it? hmmhmm?
Here is one of the BB tried and true recipes I thought I would share with all of you. I think that this last batch was the best ever so I'll give you that variation.
5 gallons
Grain:
13# Ida Pils
3# orange blossom honey
1# Clear Belgian candi sugar (sugar
1# Honey malt
.5# carapils
single infusion mash at 150 degrees for 1 hour
hops:
2 oz hallertauer 60 min =26 ibu's
spices:
1.5oz. orange peel
1.25oz. corriander
.5oz. Ginger root
Irish moss
spices and moss added in the last 15 minutes of the boil
Add honey in while chilling at 180 degree mark (very important)
Yeast is wyeast 3787 with a starter. Have never used anything else on this beer so I cannot suggest any subs. I'm sure anyting belgianish would be fine.
Now you HAVE !!! to let this on set. Seems like 4-5 months at least. The longer it sets the smoother and more "stupid" it gets. Meaning it gets smoother and easier to drink, and will get you into trouble. On this last one I am down to the last couple of bottles. It is 8 months old and really hitting it's prime.
Starting gravity will be around 1.090 and finish about 1.014-1.018. if you have any problems getting it to drop put in some champaigne yeast and watch it closely.
You may find this one to be a little "hot" (alcohol) at transfers. very normal, RDWHAHB.
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