Melanoidin MD

Colour

60–80 EBC

Extract (fine grind, dry basis)

≥ 78 %

Maximum share of the grist

25 %

Max. moisture

≤ 4.5 %

Protein

≤ 12 %

Enhanced malt aroma

Dingemans · Flavour and use

Melanoidin Malt is produced through an intensified malting and kilning process that promotes strong Maillard reactions, resulting in a malt rich in melanoidin compounds. These compounds contribute to enhanced malt aroma, deeper color, and improved flavor stability in the final beer. This kilned malt can be used for up to 25% of the grain bill.

Dingemans · Maltster's description

• Maltster's page
• Specification (PDF)
• Dingemans · Belgium