Melanoidin Weyermann Oz
| Article number: | 423 |
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.
| Malt Type: | Specialty |
|---|---|
| Grain Origin: | Germany |
| Color: | 23-31Lovibond (60-80 EBC) |
| Protein: | |
| Moisture: | 4.5% max. |
| Extract (dry): | 75% min. |
| Diastatic Power: | |
| Usage: | 20% max. |
Application Tip:
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.