Melanoidin Malt
I have wanted to write up a profile for this malt for a while. The name always caught my eye. My brain perceives it as “Maudlin” or “Melancholy” malt…such a sad malt…but it means something completely different. I present to you: Melanoidin Malt!
Melanoidin Malt is a type of malt produced by the Weyermann Malting Company. Melanoidins are desirable flavor compounds that are present in malts (especially German malts like Munich and Vienna). This specialty variety has been described as “turbo Munich”.
From what I have read, I formed this theory: Melanoidin Malt was developed to give homebrewers a way to get these big malty flavor compounds into beer without having to mash German malts. Historically to get melanoidins extracted into your wort, brewers would need to follow a decoction mash schedule…which is time consuming. I think this malt is kilned in a special way to give homebrewers the ability to get the flavors without the hassle.
Flavor: Intense malty flavor. Very aromatic.
Color: 23° - 31°L Promotes a deep red color in your beer
Body: Gives beer fuller body.
Use: Any Amber Lager or Ale, Any Dark Lager (maybe a dopplebock?), Red Ales for sure, and maybe Scottish Ales
on April 10th, 2008 at 1:42 am
I have yet to use this malt in any recipe, but I’m looking forward to it. Sweden’s second largest brewer Spendrups apparently use this malt for 40% of the recipe for a Red Lager, and I believe it can be used in small amounts to impart a red highlight to light coloured beer like Maibock too. It should be similar to English Amber malt and Briess Victory malt.
on April 10th, 2008 at 8:50 am
Well a couple of side by side batches to compare Amber Malt, Biscuit Malt, Victory Malt and Melanoidin Malt may be inorder. Maybe as 1 gallon batches.