Beer Making
A range of specialist grains for the enthusiastic brewer.
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Melanoidin Malt
from £2.20
Malt flavour is defined by melanoidins, compounds formed by non enzymatic browning of malt sugars and low molecular weight proteins during the kilning process. Munich malt and Belgian aromatic malt are quite high in melanoidins, but for a high malt profile this very special malt is unsurpassed. This aromatic malt from Bamberg, Germany produces flavours similar to those from decoction mashes. Melanoidin malt promotes fullness of flavour and rounds off beer colour. It can be used to good effect in all medium to dark beers, especially Munich style lagers. Experimentation is strongly advised.
Germany
Colour 70 EBC; Maximum Percentage 15%
