Malt to Add Flavour But Not Alcohol

[bjd]

I am trying to brew a smooth malty beer, similar to Wigrams Morning Glory Breakfast beer. Does anyone have an idea how to get that rich smooth malty flavour it has?

I brew all grain with varying quantities of 2 row, carapils and munich lager malt in my brews but when I up the quantity of malt to increase the flavour, it ferments into a stronger brew with more alcohol and the alcohol overrides the taste. Bit of a beginners question I know but maybe you guys have some pointers? Thanks.

[Christian]

Try increasing your mash temp, use a lower attenuating yeast or add more crystal-type specialty malts. Any of these will leave more unfermentable sugars in your beer.

[Hutch]

Try the recomendations above first, Melanoidin malt can also be used to increase malty taste.

[jt]

Looks like malt is the wrong ingredient to be adding. I'd never tasted nor heard of the Wigram Breakfast beer but a quick google brought this up from the ODT

has six cereals in it. Wheat, oats and rye were also fermented along with the usual barley, then flaked rice (instead of rice bubbles) and flaked corn (cornflakes) added, along with a pail of golden syrup (instead of pouring it on porridge

Sounds like a trip along to the brewery for some pointers could be in order?

[Ralph]

I think you need to find the right yeast. English style yeast tends to accentuate malt, some of the cleaner american yeasts promote the hops more. I have recently done a batch of brews with a Wyeast Dennys favourite 50. They are way more malty and smooth than when they were done with US05 or Danstar Nottingham.

Also if you have a yeast that attenuates higher you will end up with a thicker, maltier brew. Knowing Wigram they are likely to be using Safeale 04 for that brew.

Also lowering the hop content so that you have a balanced beer rather than something with a lot of hops and bitterness will make the malt stand out more.

[MrC]

All of these are good suggestions.  

Without having tasted that beer it's hard to know exactly what you're after but In my experience Melanoidin malt or Munich malt will give a solid maltiness to your beer.  They both give 'similar' results but you use a lot less Melanoidin to achieve a similar maltiness as Munich.  I brewed 22L of pale ale with 750g of Munich and it was obviously more malty than my other pale ales that had around 250g of munich.