| 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 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.