Melanoidin malt is a great way to add the depth and complexity that comes from melanoidin compounds without resorting to traditional, time consuming and difficult methods such as decoction mashing or extended boil times. This kilned malt has been made especially for the brewing of beers that require a depth of malt character and color, and can be used up to 20% of the grist to bring out these characteristics. In addition, melanoidin malt can help improve flavor stability and round out the color of the finished beer. With a wonderful, bready aroma, it works well in many beer styles. It can be used in a range of beers, most notably in amber and dark lagers, amber ales, Scottish ales, red ales, Munich "Salvator"-style beers, and some wheat beers. Try adding a little to your next malty brew and see what happens!
| Crush Grains? | Yes or No |
| Grain Bill | Grain Bill 1 or Grain Bill 2 or Grain Bill 3 or Grain Bill 4 or Grain Bill 5 or Grain Bill 6 or Separate |
| Country of Origin | Germany |
| Malt Color | 23-31L |
| Protein | 10.1% |
| Moisture | 4.5% |
| Extract | 78% |
| Diastatic Power | 0 |
| Usage | Up to 20% |
| Brand | Weyermann Malts |