Melenoidin Malt -1kg
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 β-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.
|Extract FG Min||75|
|Moisture % Max||4.5|
|Usage Rate||Up to 20%|
Produced from quality spring barley. High degree of modification of both proteins and starches. Excellent friability. Low ?-glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Contains gluten.
Flavor: intense maltiness; notes of honey and biscuit
The Malt Aroma Wheel®, a valuable brewery tool for developing and describing beer recipes
The worldwide trend towards ever more specialty beers with character, as well as the growing acceptance of these beers by consumers are the key forces behind the increasing use of specialty malts in the brew houses of large, midsize and small breweries. For this burgeoning market segment, Weyermann® offers the largest spectrum of malt varieties.
The new trends in beer tastes make it the more important for brewers to have a standard vocabulary available with which to communicate the differentiated characteristics of the specialty malts they put into their mashes. To this end, Weyermann® has developed a new tool, the Malt Aroma Wheel®, which aids brewers in the selection and use of their specialty malts. The Malt Aroma Wheel® is a registered trademark of the Weyermann® malting Company of Bamberg, Germany.
|Dimensions||21 × 17 × 7 cm|
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