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Date: 17 Dec 2006 13:23:47
From: GeoffT
Subject: Re: Increasing maltiness in beer after the fact
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Sheheryar wrote:
> Hi
> A few of my beers turned out a bit too dry for my liking -- Could I add
> anything after the fact to boost up the maltiness -- maybe some small
> amount of beer comprising of only Munich? It appears that Munich is
> the answer for folks that want a pronounced malty flavor in their beers
> (is this correct?). Any advice would be appreciated.
Hello,
Post brewing, you can 'fix' dry beer with some maltodextrin. This is a
virtually flavourless carbohydrate that will add body to your beer.
I've never tried it myself but i've heard it works. You wont add any
malt flavour this way, though.
You've got a number of options when you're brewing. Presuming you're an
all-grain brewer, carapils malt will boost the body of your beer but
without adding maltiness. For maltiness, Munich malt indeed works
wonders, however it is a base malt and you must treat it like one. That
is, use a lot of it, upwards of 20%. In fact, I'd try at least 40%.
Another good one is Belgian aromatic malt, but this contributes quite a
lot of colour along with it's strong malt flavour. Melanoidin malt is
another, but i've never tried that. I'm sure there are others, too.
Another thing which increases perception of malt flavour is skipping
the late hops.
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