Advice needed - very heavy malty beer.

[RobWalker]

I'm looking to brew a beer that's very heavy on the malt with lots of thick malt flavour, very smooth and little sharpness, but not neccessarily high ABV. I had a pint called Gardener's Tipple last night and it was something else! It had loads of malt aroma, loads of burnt toffee taste, but it was as smooth as rice pudding.

Any advice, recipes, tips? I'm thinking maybe a scottish wee heavy with loads of aromatic and dark crystal :

 

[BigYin]

mash at a slightly higher temp than you might normally to get a bit more malty flavour out :thumb:

 

[Vossy1]

As for BY's advice, up those temps :thumb:

 

[RobWalker]

that's great advice, cheers! didn't know that made a difference...may look into a small coolbox to do this with :

 

[wilsoa1111]

Yeah, im well into the malty'ns but use of lots of fancy malts doesnt always gaurantee maltiness, i did schnells london stout and very malty initally but less so once it fermented out properly, still very very nice but wished i had mashed higher than the 66.5 recommended in some ways just to see-or better yet used a less attenuating yeast- the muntons premium went nuts. i also find when buying my bottled beers that a fairly neutral flavourwise yeast and hop mix (for me goldings and fuggles take some beating-could maybe even use lager ones) helps bring out the malts.

 

[graysalchemy]

I have just got some White Labs WLP028 Edinburgh Yeast as i am going to do a Traquair house clone. This is just 99% pale malt with 1 % Roasted Barley. The first runnings are caramalized on the stove. I am going to mash this at probably 68c and I am doing an overnight mash as well. Hopefully it will be very malty.