Does malty just mean hopless?

[charliefarley]

...or have I just bcome a hop head?

[Spud395]

You may have, I've no idea
I don't think that's the case though.
You can have a lightly hopped beer that's not malty, it takes a bit of work to get a really nice malty/lightly hopped beer IMO.

Luckily I like hoppy and malty beers, winner, winner

[Horatio]

No, you can have very little hop character and very little malt profile in the same beer. The absence of one doesn't mean the presence of the other. As to you being a hop head, only you can answer that!

[Rick_UK]

I'm guessing maltyness is closely related to FG - the higher the more residual malty sweetness. Darker malts impart more flavour than pale malts so darker beers tend to be considered more malty. I can't see why you couldn't have both maltyness and hoppyness, though one may overpower the other. I suppose the balance between the 2 is central to the art of brewing.

Rick

[Manx Guy]

No, you can have very little hop character and very little malt profile in the same beer. The absence of one doesn't mean the presence of the other. As to you being a hop head, only you can answer that!

Yes its callled Carling...

You can have malty beers, balanced beers and hoppy beers!

Malty doesn't necassarily mean sweet either, you can have a beer that is sweet (under hopped) and it still have little malt character other than the sweetness.
English Malty ales do tend to be darker but you can have beers at the paler end of the spectrum that do exhibit significant malt flavours (Recently ones brewed with Munich or Vienna Malts)...

I like Vienna lagers they are malty and have a balanced hop bitterness - some of the US Micro brewed ones have more hop pressence but are still balanced...

I've heard big things about Thornbridges Vienna style lager but have yet to try it...

I love hops but also like a maltier beer now and then (Porter, or a darker ale)

My current brew (English IPA) is the bitterest beer (and hoppiest) I've brewed to date - it is just under 60IBU (BU:GU 1.06) and it has some malt character as well as being bitter...

I'm pleased with it - Its not a hop fest as it is a trial for an English IPA brew off in March. The judging criteria are along the lines of BJCP so no US hops are allowed and there is a restriction on the IBU levels too...



Guy

[Horatio]

No, you can have very little hop character and very little malt profile in the same beer. The absence of one doesn't mean the presence of the other. As to you being a hop head, only you can answer that!

Yes its callled Carling...

That's the one!

[koomber]

afaik it doesn't mean hopless but balanced more towards malt. You do still need some hops to balance out the sweetness. I suppose thatt an example could be a Vienna/munch vs a Belgian. Belgians can often be low on malt character and hops and are quite refreshing an tasty beers because of it. Munich beers though are low hopped, but have a much richer body. Not sweet, but there are more bready/malty notes than a Belgian.
I realise that Belgians might be a abd choice since they cover a huge range, actually Carlsberg isn't too bad a choice for comparrison. Bugger all hops and Bugger all flavour!

[charliefarley]

I think it's my taste that's changing.
I'm drinking an Alt beer now that I've brewed a few times before. It's massively malty, relatively sweet due to the unfermentables and partly the dussledorf yeast which is quite low attenuating and very low hop character. Huge flavour but it just seems like something is missing. It's a bit like eating unseasoned food.

[Bribie]

I think it's my taste that's changing.
I'm drinking an Alt beer now that I've brewed a few times before. It's massively malty, relatively sweet due to the unfermentables and partly the dussledorf yeast which is quite low attenuating and very low hop character. Huge flavour but it just seems like something is missing. It's a bit like eating unseasoned food.

Slightly Off topic
I've just brewed a Dusseldorf Alt with a load of Pilsner Malt plus Vienna and Carafa 2 - I'm using the liquid Wyeast 1007 German Ale - what yeast did you use?
BTW I had a similar "something missing" with my malt bomb "Viennale" that I concocted with 80% Vienna, 20% other and a single bittering with Magnum to around 25 IBU, it's crying out for a noble hop. I put a fair whack of Saphir and Hallertau in my Alt to around 45 IBU.

[charliefarley]

what yeast did you use?

WLP036 - Dussledorf
My Northern German Alt had 1% of each chocolate and carafa II, 2% crystal and 10% Munich, Pilsner making up the rest. 30IBU of Mount Hood all at the start.

[Manx Guy]

I think it's my taste that's changing.
I'm drinking an Alt beer now that I've brewed a few times before. It's massively malty, relatively sweet due to the unfermentables and partly the dussledorf yeast which is quite low attenuating and very low hop character. Huge flavour but it just seems like something is missing. It's a bit like eating unseasoned food.

Slightly Off topic
I've just brewed a Dusseldorf Alt with a load of Pilsner Malt plus Vienna and Carafa 2 - I'm using the liquid Wyeast 1007 German Ale - what yeast did you use?
BTW I had a similar "something missing" with my malt bomb "Viennale" that I concocted with 80% Vienna, 20% other and a single bittering with Magnum to around 25 IBU, it's crying out for a noble hop. I put a fair whack of Saphir and Hallertau in my Alt to around 45 IBU.

Hi!

When I made my Vienna I used all hallertau (FWH to 26 IBU) & 10 mins and the 'noble' character was evident but not too overdone for the style... I read a lot about it(Vienna style lagers) before finalising my recipe... But it seemed I got pretty lucky... I used the Wyeast Bavarian lager - which I found to be pretty easy to handle...



Guy

[dave-o]

If you want the definition of "malty" try making a 100% Munich ale!

[Manx Guy]

If you want the definition of "malty" try making a 100% Munich ale!

Yes I'd think that would do it!