Fermentable
Melanoidin Malt — Weyermann
Weyermann
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Weyermann
- Origin
- Germany
- Type
- kilned-toasted
- Malt class
- munich-vienna
- Color
- 26.9 °L (70.0 EBC)
- Extract, fine-grind dry basis
- 78.0 %
- Moisture
- 4.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 15 % of grist
- Needs mashing
- Yes
Description
Intensely stewed then kilned to force Maillard development, mimicking the flavor a decoction mash builds. A little goes a long way: 3–8 % deepens color and adds a malty, faintly honeyed richness.