While I like a massively hopped DIPA like many others, it seems easier to create huge hoppiness (hop bursting, dry hopping, etc) in a beer as opposed to huge maltiness. Anyone had the Sam Adams’ seasonal Double Bock? Massive amounts of malt flavor.
Is it possible to have a very malt-forward beer without a high ABV (like around 6%)? I know some of the tricks like keeping hop additions early in the boil, mashing at a higher temp, but I’m wondering if anyone has any other suggestions to promote malt flavor?