Melanoidin Weyermann Oz
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 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.
|Color:||23-31Lovibond (60-80 EBC)|
|Extract (dry):||75% min.|
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.