Weyermann® Melanoidin Malt

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. View Weyermann® Malt Aroma Wheel®   Whole Kernel | Wort 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 flavour 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 This malt variety is available in organic quality on request.