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.
|Color:||23-31 °Lovibond (60-80 EBC)|
|Extract (dry):||75% min.|
Malt Style: Base malt Flavor: Clean, sweet, mild malty Color: Contributes light straw colorGives a smoother, less grainy flavor. Basic malt for all beer and ale styles. Typical Color L:...
Gives a malty flavor not obtained with raw wheat. Provides a deep golden to brown color. Typical Color L: 2.5 Flavor contributions: sweet, malty, wheat and floury.
The chocolate flavor is very complementary when used in higher percentages in Porters, Stouts, Brown Ales, Dunkels and other dark beers. Malt Style: Chocolate Malt. Flavor: Rich roasted coffee, cocoa....
Very unique dextrine-style malt adds body, foam retention and beer stability without influencing color or aroma. Use up to 5% for increased body, foam retention, and beer stability in any...