Melanoidin Malt (Weyermann)
High degree of modification of both proteins and starches. Excellent friability. Low beta-glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown colour, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability.
Lovibond: 23 - 31˚L
Aroma: mild roasty aroma; notes of coffee, dark chocolate, and bread
Recommended Quantities: Up to 20%
Suitable for: Red Coloured Beer; Red Ales; Dark Ale; Amber Beer; Dark Beer; Lager; Kellerbiere; Bock Beer; Scottish Ales; Irish-Style Red Ale