This may be a bit broad, but what grain would I add to a recipe to add a bigger malt flavor to a beer? I am currently doing partial mash brews and have about 20 brews under my belt. I have made many recipes which I enjoyed the result, but would have liked to have had a bigger malt flavor to some of them; mostly my Ambers and Red’s. Any advice would be appreciated.
Munich Malt does the trick for me.
+1, I use 5-10% Munich (the ~8 L stuff) in a lot of things.
Yep, Munich is the grain of choice. You might even try a dab of melanoidin.
Excellent. Thanks for the help.
And less hops.
Aromatic malt adds a really nice malty aroma and flavor as well.