Melanoidin malt intensifies reddish hues in styles such as Red ales, Vienna’s, Oktoberfest’s, Amber ales and Bock styles. Improves stability of flavor profile and can be used in quantities between 1 and 20%.
Produced with a high degree of modified proteins and starches and excellent friability, Melanoidin expresses low β- glucan values and is highly acidic and malt-aromatic. The malt adds deep-amber to red-brown hues, maltiness, body, and mouthfeel to finished beer while promoting flavor stability.
Lovibond: 1.5 – 2.9
Usage Rate: Up to 20%
Moisture: 4.5% Max
To gently intensify the malty flavors of an Oktoberfest, add ~ 3.6 % to the grain bill while scheduling a step mash program with rests at 131 for 30 Min, 144 for 30 Min., 148 for 20 Min., 154 for 15 min. and 162F for 5 min. The Melanoidin addition will also enhance the amber-reddish hue of the style.