Weyermann® Melanoidin Malt

Closely related to munich malts, but darker and more aromatic. Adds intense malt sweetness with honey-like flavour and light notes of roast.

Normally used at up to 20 % of the grain bill, but noticeable at lower dosage, adding notes of breadcrumb or toast, imitating flavours associated with decoction mashing. Adds a dark amber or copper.

Despite being a medium coloured malt, melanoidinmalt lowers the mash pH relatively much.

Grain type: barley
Colour: 60 – 80 °EBC (23 – 31 °Lovibond)
Produced by: Weyermann®