Melanoidin Malt
Melanoidin Malt contains a large amount of dextrins. Giving beer a strong flavor and a reddish color. The full-bodied nature of the beer is enhanced. Produced according to a special kilning process. Without any problems it can be used in percentages of up to 50%. Despite its strongly coloring impact. Melanoidin Malt a type of specialty malt, used in many styles of brewing. Made by roasting grains, such as barley, wheat, oats, and rye, at a very high temperature. This intense roasting process creates complex carbohydrates, which reduce and take out any bitter flavors. Resulting a malt with a rich, nutty flavor, and a unique, copper-like color. Additionally, helping bind together proteins in the wort, creating a more full-bodied beer. Commonly used in beers such as Marzen, Bock, and Scottish Ales.
How to use Melanoidin Malt
When using this malt, firstly start by determining how much of it to use. Generally, not recommended to use more than 10% of the total weight of the grist for most beer styles. Additionally, the amount of Melanoidin malt used should not exceed the amount of base malt, or else it could add a harsh, bitter flavor.
Next, important to consider when to incorporate Melanoidin malt into the brewing process. Generally, recommended to add it during the mashing process, as it adds dextrines that can help with head retention and body. Added at the start of the boil, which will provide a more robust flavor and color.
Finally, be sure to adjust the other brewing variables when using Melanoidin malt. Because a specialty malt, it can greatly affect the final flavor and color of the beer. Notably important to adjust the amount of other malts, hops, and adjuncts to ensure a balanced and enjoyable beer.
Color:
61 – 80 EBC
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