tag:blogger.com,1999:blog-5445569787371915337.post3490332384399363014..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: 1953 DDR Overview of malt typesRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5445569787371915337.post-70910057292375120902022-07-20T15:43:43.350-07:002022-07-20T15:43:43.350-07:00It's also worth noting that melanoidin malt is...It's also worth noting that melanoidin malt is a common addition to recipes that used to be decocted and are being infusion mashed (or step mashed) now instead.J-W Maessenhttps://www.blogger.com/profile/01577860012705910561noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-75849742730850083072022-07-18T05:42:18.882-07:002022-07-18T05:42:18.882-07:00Hi Ron,
I believe Melanoidin Malt would be the no...Hi Ron,<br /><br />I believe Melanoidin Malt would be the nowadays German equivalent, which is made in the same way the American Honey Malt, but with a focus on bready aromas instead of sweet honey.Christoph Riedelnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-80987710976008474002022-07-18T01:58:47.160-07:002022-07-18T01:58:47.160-07:00Brühmalz is the same as "Melanodin malt"...Brühmalz is the same as "Melanodin malt" and is still produced and sold under that name by e.g. Weyermann. The main difference to other malts is a "choking" stage at the end of malting, before kilning, where the kernels stops sprouting due to lack of oxygen and increased temperature. Enzymes are still active, which releases a lot of breakdown products like sugars and free amino acids. During the kilning phase these later form high levels of "melanoidins", which gives both red colour and a very rich and special flavour. This approach is very different from crystal/caramel malts where the emphasis is on releasing only sugars during the initial prolonged "wet" phase of kilning (and very little amino acids), resulting in mostly "caramelization" during the dryer and hotter kilning phase.<br /><br />Sources: Technology brewing and malting, Wolfgang KunzeAnonymousnoreply@blogger.com