How can I increase "maltiness" but not OG ?

[The-Engineer-That-Brews]

That used to be my local brewery(quite literally down the street). It’s not a malt forward beer so any alterations would be out of character.

Fair comment but I'm not aiming for 'malt forward' - malt character just needs a tweak.

 

[Agentgonzo]

Fair comment but I'm not aiming for 'malt forward' - malt character just needs a tweak.

Also, it's your beer. You can make it as malty or not malty as you like

 

[prog99]

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.

 

[Agentgonzo]

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

Nooooooo! I love both Deuchars and Caly 80!

 

[Northern_Brewer]

Fair comment but I'm not aiming for 'malt forward' - malt character just needs a tweak.

I certainly wouldn't be adding crystal. Aside from water chemistry, what yeast are you using? They can bring more or less out of the malt.

(I know - NB in "it's all about yeast" shock....)

 

[Clarence]

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]

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.

https://www.simpsonsmalt.co.uk/our-malts/munich-malt/

 

[The Baron]

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