Weyermann® Melanoidin

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 flavor 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

Made from the finest German quality brewing barley. Due to our special manufacturing process, melanoidin malt can be used to intensify and stabilize the tasting profile and flavor in beer. The beer color is intensified and receives a dark red shine.