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Weyermann® Melanoidin


SKU# U18941

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23-31° L. Adds red color and intensifies malt flavor and aroma.

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Weyermann® Melanoidin

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  • Weyermann® Melanoidin
Product Details
23-31° L. Adds red color and intensifies malt flavor and aroma. Mash up to 20% in amber and dark lagers, red ales, Scottish ales, bock and doppelbock.
Additional Information
Malt TypeLightly Kilned / Toasted Malt
Alpha Amylase0
Diastatic Power>100 WK
Extract %75-81
Soluble Protein %0
Total Protein %0
Usage %20
Moisture %3-4.5
5.0 / 5.0
1 Review
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Melanoidin Malt
I use this malt in my pale ales because it gives that nice malt back bone needed to balance out hoppy ales.
July 22, 2016
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Browse 1 question Browse 1 question and 5 answers
Can this be steeped or does it require a mash?
A shopper on Dec 1, 2016
BEST ANSWER: Melanoidin can be steeped. It's starch had already been converted so it doesn't need enzymes to work on it. Generally speaking, it does fine in the mash and shouldn't add any adverse astringency since the total amount you would use is not a lot (usually 5% of grist).

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