Melanoidin

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.


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 B-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.