How can I increase "maltiness" but not OG ?

[The-Engineer-That-Brews]

The grain bill for my latest batch (Caledonian Deuchars) was 3kg MO (warminster floor malted), 300g medium crystal (Simpsons 70L) and 150g wheat malt.
I'm very happy with it, but I'd like a tiny bit more malt in the flavour.

I don't want to simply scale up the malts because the OG is just where I want it; so I'm thinking of replacing a bit of the base malt with something else.

I'm a bit uncertain on what's the best option. I've got the following on hand: EDIT: I've read that the Melanoidin may be quite suitable for Scottish ales

1. Crystal (light and medium)
2. Munich I
3. Caramunich III
4. Chocolate
5. Flaked barley, torrified wheat and wheat malt
6. Melanoidin (Weyermann)

Thoughts please?

 

[Sadfield]

Munich, for me.

 

[The Baron]

Munich or Vienna for me too

 

[Cheshire Cat]

I’ve used Melanoidin in an Old Jock recipe so I suggest that and Munich. About 500g of Munich and swap the wheat for Melanoidin.

 

[Agentgonzo]

Add some calcium chloride to your brewing water. It's supposed in enhance the maltiness.

I'd go with Munich. I've also had nice results with amber and biscuit (victory) malt in the past

 

[Cheshire Cat]

Another thing, use a water profile like Edinburgh.

 

[The Baron]

As Agent has said a little biscuit will help too but it can me overpowering in too large amounts

 

[MrRook]

Increase your mash temperature.

 

[The-Engineer-That-Brews]

Add some calcium chloride to your brewing water. It's supposed in enhance the maltiness.

Interesting you should mention that: in fact, already done

 

[The-Engineer-That-Brews]

Another thing, use a water profile like Edinburgh.

Thanks for the suggestion: in fact I am already

 

[The-Engineer-That-Brews]

Increase your mash temperature.

That would make it sweeter and give me a less fermentable wort, but would it make it maltier ?

 

[Nicks90]

Mash at a higher temp, like 70 - 72c and up the malt to 3.25kg to account for the slightly less fermentable wart.

And yes it would have more backbone and body with a maltier taste

 

[The-Engineer-That-Brews]

Mash at a higher temp, like 70 - 72c and up the malt to 3.25kg to account for the slightly less fermentable wart.

Thanks Nick and @MrRook - in fact the person I'm brewing this for requested a really dry beer, so I mashed this one at 63ºc and I really like the refreshing character of it.
So it's a good suggestion but I don't really want to go that way :hat:

 

[The-Engineer-That-Brews]

Thanks for the suggestions all: I'm going to try subbing a bit of the MO for Munich I and add a bit of the melanoidin... I'll probably keep the wheat in, since there's only 150g of it anyhow
I only want to tweak the malt up slightly so I'll take it steady with the changes

 

[Nicks90]

Well that does actually make 2 of us doing an experiment with melanoidin, as I added some to my last brew - a Yorkshire mild - that I wanted very malty.

 

[Hazelwood Brewery]

You’re going the right way with Munich and melanoidin. Use as much Munich as you like, be a bit more sparing with the melanoidin.

It can also make a difference on brand of grain too so worth experimenting. I find Weyermann Pilsner to have a far richer malt flavour than Bestmalz for example.

 

[The-Engineer-That-Brews]

You’re going the right way with Munich and melanoidin. Use as much Munich as you like, be a bit more sparing with the melanoidin.

It can also make a difference on brand of grain too so worth experimenting. I find Weyermann Pilsner to have a far richer malt flavour than Bestmalz for example.

Great advice - thanks H. Noted.

 

[foxy]

Double your crystal addition and add the crystal at mash out, gives the flavour and colour without the fermentable sugar even though it isn't much. If you don't want the darker colour lighten the crystal.

 

[prog99]

The grain bill for my latest batch (Caledonian Deuchars) was 3kg MO (warminster floor malted), 300g medium crystal (Simpsons 70L) and 150g wheat malt.
I'm very happy with it, but I'd like a tiny bit more malt in the flavour.

I don't want to simply scale up the malts because the OG is just where I want it; so I'm thinking of replacing a bit of the base malt with something else.

I'm a bit uncertain on what's the best option. I've got the following on hand: EDIT: I've read that the Melanoidin may be quite suitable for Scottish ales

1. Crystal (light and medium)
2. Munich I
3. Caramunich III
4. Chocolate
5. Flaked barley, torrified wheat and wheat malt
6. Melanoidin (Weyermann)

Thoughts please?

That used to be my local brewery(quite literally down the street). It’s not a malt forward beer so any alterations would be out of character.

 

[The-Engineer-That-Brews]

Double your crystal addition and add the crystal at mash out, gives the flavour and colour without the fermentable sugar even though it isn't much. If you don't want the darker colour lighten the crystal.

Nice