New Malts

[BoilerBoy]

Haven't tried it but I've got some going into a Bitter this weekend. 3.8kg Floor malter MO and 200f Imperial.

Thats exactly what prompted my question, as Im familiar with the taste of melanoidin, but wouldn't choose to use it in a bitter.
Just wondering if the Imperial malt as a UK product differs significantly in character?

Give us some feedback when its ready,

Cheers,
BB

 

[Bribie G]

I have used small amounts of Melanoidin in a UK Bitter and also in an Aussie Sparkling just to increase the malt aroma and it has fitted in seamlessly IMHO. I might give the Imperial a try as I'm about ready to order my next series of UK ingredients.

PS didn't get round to that oatmeal yet as I'm actually 'stouted out' at the moment with two other stouts in the bottle and a swag of dark ales to get through, beginning to yearn for a TTL or an 80/- instead :lol:

 

[Ronin]

PS didn't get round to that oatmeal yet as I'm actually 'stouted out' at the moment with two other stouts in the bottle and a swag of dark ales to get through, beginning to yearn for a TTL or an 80/- instead :lol:

I just finished brewing an oatmeal stout using the naked golden oats. 6.6% NG Oats, 6.6% Pale Chocolate and 3.3% Black Malt. I must admit the smell coming from the mash, the kettle and the fermenter was incredible. I think I know what the sweet berry-nut description is, or at least what it smells like. Fermented with 1469, should be ready in a week or two.

Can't wait,

James

 

[Kai]

Anyone tried/used the Simpsons "Imperial Malt?

Is it similar to melanoidin?

Cheers,
BB

I'd say imperial is a little similar to melanoidin, however it's lighter in colour and less intense on the flavour. It's also a lot 'softer'; melanoidin carries through as a lot sharper and toastier whereas imperial seems to be more mellow and raisiny.

 

[BoilerBoy]

I'd say imperial is a little similar to melanoidin, however it's lighter in colour and less intense on the flavour. It's also a lot 'softer'; melanoidin carries through as a lot sharper and toastier whereas imperial seems to be more mellow and raisiny.

Thanks Kai,

I was hoping it would be a little less intense and more as you described, sounds intriguing.

Cheers,
BB

 

[BoilerBoy]

Anyone else got some feedback on the "Simpsons Imperial malt yet?
Drinking this at the moment

74.95* TF GP
18.7% Vienna
5.6% Simpsons Imperial Malt
0.7% Carafa 1

1st runnings boiled down to a toffee syrup consistency. (it hung on the spoon without falling off)

Hopped with Challenger (bittering) fuggles EKG and late Styrians all up about 31 IBU with 1469 West York yeast.

I must say the Simsons Imperial malt is "intense" the first thing that hits you is the aroma it filled the room when I was bottling it a month ago which its profile description says it would do and it really jumps out of the glass. The taste is extremely prominent, but not like melanoidin it seems far more fruitier which maybe as a result of the 1469 stone fruit flavour as well.

I'm not exactly sure whether I like it or not or its just taken me by surprise? but I would definitely halve the amount of Imperial Malt and use a more neutral yeast to to judge its impact better.

Cheers,
BB