Malt · Weyermann Specialty Malts
Melanoidin Malt
Colour and analysis
- Colour
- 60–80 EBC
- Extract (fine grind, dry basis)
- ≥ 75 %
- Maximum share of the grist
- 20 %
- Max. moisture
- ≤ 4.5 %
- Enzymatic activity
- Low
Flavour and description
pronounced honey and biscuit notes
Weyermann Specialty Malts · Flavour and use
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.
Weyermann Specialty Malts · Maltster's description
Substitutes for Melanoidin Malt
According to the maltsters' substitution charts, 1 kg of Melanoidin Malt equals:
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Recommended styles
; for flavour and color enhancement for adjunct beersAltbierAmerican Barley wineAmerican Strong AleBamberger RauchbierBelgian DubbelDark BockDouble BockEnglish Barley WineEnglish PorterFlanders Red AleFranconian RotbierImperial Red AleInternational Amber LagerInternational Dark LagerIrish Red AleKellerbierMaerzenMunich DunkelRed IPAScandinavian Red LagerScottish LightSession IPASession Pale AleVienna LagerWheat Wine
Source
- Maltster's page
- Specification (PDF)
- Weyermann Specialty Malts · Germany