How can I increase "maltiness" but not OG ?

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prog99

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Fair comment but I'm not aiming for 'malt forward' - malt character just needs a tweak.
I’m that case I know what your missing. Their boil is done in old school coppers and it’s a hard boil so contributes some extra complexity.

Not for much longer though, the owners are shutting it down as not economically viable.
 

Clarence

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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.
That would be my advice, too. I've never found Munich makes a great deal of difference unless you add loads of it, but melanoidin malt and even amber malt can make a massive difference. use sparingly.
 

Sadfield

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I think this is one of the rare instances where I'd advise adding an ingredient over looking at altering or correcting the process. I think, say, 10% of Munich would provide the necessary tweak with minimal impact on all other aspects of the beer, its hop and yeast character, OG, fermentability, etc.

 
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the baron

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I think Sadfield is right the OP only wants a tweak and Munich will give a bit more Maltiness without changing it dramatically. I have also used a small amount of Biscuit too but mind you only small say 50g
 

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