While the flavor of my Marzen and Dopplebock are to my liking, I struggle to get the malt aroma that I get from the commercial versions I’ve had. A friend mentioned substituting some Aromatic Munich for my straight Munich malt and I’m curious how this has worked for others and at what ratios.
I’d look to your process. An oxidized mash can reduce malt character. I’m far froma LODO brewer, but I try to minimize mash oxidation. You might start by looking into that. It could possibly also be a yeast issue. I recommend S189 for malty lagers.
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My next batch will be a Märzen. In it I plan just under 10% Aromatic Munich.
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Try using barke pilsner or barke Munich malt and spunding for carbonation
Those are cheat codes even without lodo on the hotside
Do you typically use the Aromatic Munich and do you notice its effects?
Since my 2 LHBS have closed down I’ve switched from liquid yeast to dry, using Cellar Science German Weihenstephan. I also regularly stir my mash in addition to recirculation.
I believe I get an enhanced maltiness.