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.
