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Weyermann® Melanoidin Malt

Weyermann® Melanoidin Malt

$3.15 USD
$3.15 USD
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  • Malt Type: Specialty
    Grain Origin: Germany
    Color: 23-31 °Lovibond (60-80 EBC)
    Protein:  
    Moisture: 4.5% max.
    Extract (dry): 75% min.
    Diastatic Power:  
    Usage: 20% max.

    View Weyermann® Malt Aroma Wheel®   Whole Kernel | Wort

    Weyermann® Melanoidin is a kilned specialty malt with an intense malt aroma and unique brewing characteristics. It has a high degree of modification of both proteins and starches, excellent friability, low β-glucan values, and high acidity. These attributes help promote flavor stability, add body, and produce a smooth mouthfeel. Weyermann® Melanoidin malt adds a deep amber to red-brown color to finished beer. The rich malt flavor has notes of honey and biscuit. Melanoidin malt is best used in dark or red-colored beers such as amber ales, scottish ales, Irish red ales, bocks, and Kellerbier.

Sensory: pronounced honey and biscuit notes

Special malt for reddish and dark beer styles, typically for

  • Light Lager; for flavour and color enhancement for adjunct beers
  • Amber Lager; International Amber Lager, Maerzen, Bamberger Rauchbier, Vienna Lager, Kellerbier, Franconian Rotbier, Scandinavian Red Lager
  • Dark Lager; International Dark Lager, Munich Dunkel
  • Bock; Dark Bock, Double Bock
  • Pale Ale; Session Pale Ale
  • IPA; Red IPA, Session IPA
  • Amber Ale; Scottish Light, Irish Red Ale, Belgian Dubbel, Altbier
  • Porter; English Porter
  • Strong Ale; English Barley Wine, American Strong Ale, American Barley Wine, Wheat Wine, Imperial Red Ale
  • Sour Ale; Flanders Red Ale

Recommended addition: up to 20%

Enzyme activity: low

Color:
60,0 – 80,0 EBC
23.1 – 30.6 Lovibond

This malt variety is available in organic quality on request.

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