Weyermann® Melanoidin Malt · per 100 g

Honey and biscuit, turned up loud, plus a dark red shine in the glass. Melanoidin malt is how a Märzen, a Vienna lager or an Irish red gets its deep malt flavour and colour.

60–80 EBC · 23.1–30.6 °L · Up to 20 % of grist · Low enzyme activity · Honey & biscuit · Sold per 100 g

What it does in your beer

A special manufacturing process gives this malt its character. In the beer it intensifies and stabilises the malt flavour with pronounced honey and biscuit notes, deepens the colour and adds a dark red shine.

For a properly red beer, Weyermann recommends combining it with CARARED®. Enzyme activity is low, so use it alongside a base malt. Typical homes: Märzen, Vienna lager, Kellerbier, Rotbier, Munich Dunkel, bocks, Irish red, Belgian dubbel, Altbier, red and session IPAs and barley wines.

At a glance

How much for a 20 L batch

Up to 20 % of the grist. On a typical 5 kg grist for 20 L that's up to 1 kg (10 × 100 g).

As a guide, 500 g in 20 L adds ≈ 9.6 EBC of colour on its own and ≈ +5.2 gravity points (≈ +1.29 °P) at 75 % efficiency (approx., Morey colour / extract-based gravity, mid 70 EBC, 75 % extract).

Remember the quantity counts 100 g units: 10 gets you the full 1 kg.

How to use

• Mash it with a base malt such as Pilsner, Vienna or Munich; its own enzyme activity is low.
• Going for red? Combine it with CARARED®, as Weyermann suggests.
• In light lagers Weyermann uses it for flavour and colour enhancement of adjunct beers — here a small share goes a long way.

Pairs well with

Brewing a Vienna lager or Märzen? Try it with BESTMALZ BEST Vienna or Weyermann Munich Malt Type 1 as the base, Weyermann CARARED® for the red and SafLager W-34/70.

Storage & shelf life

• Dry and cool, bag closed.
• In the unopened original bag, stored dry at 0–30 °C, Weyermann guarantees at least 24 months. Out of that bag, keep it airtight.
• Crushed malt: brew within about 5 days.

Food information

• Food business operator: Radek Milota – BO PIVO, Hlavní 35, 742 83 Olbramice, Czech Republic
• Name: Specialty barley malt (Melanoidin Malt)
• Ingredients: malted barley (barley, water)
• Allergens: contains barley (cereal containing gluten)
• Net quantity: 100 g per unit ordered
• Country of origin: Germany
• Storage: dry, 0–30 °C

Údaje o potravině (CZ)

• Název: Speciální ječný slad (melanoidinový)
• Složení: ječný slad (ječmen, voda)
• Alergeny: obsahuje ječmen (obilovina obsahující lepek)
• Čisté množství: 100 g za každý objednaný kus
• Země původu: Německo
• Skladování: v suchu, 0–30 °C
• Provozovatel potravinářského podniku: Radek Milota – BO PIVO, Hlavní 35, 742 83 Olbramice, Czech Republic

Good to know

• One unit = 100 g. Order 5 for 500 g.
• Whole grain or Crushed — your choice in the Milling option. Crushed is milled before dispatch; use it within about 5 days.
• Expect a separate parcel: ingredients leave from our partner warehouse in the Czech Republic.
• Colour and analysis are specification ranges; Weyermann states they vary by harvest.

FAQ

Is melanoidin malt a caramel malt?
No. Weyermann lists it among its specialty malts rather than its caramel malts. Its signature is pronounced honey and biscuit.

How do I get a deep red colour?
Weyermann recommends combining CARARED® with Melanoidin malt: CARARED® brings an orange-red shine, Melanoidin a dark red one.

How much can I use?
Up to 20 % of the grist — up to 1 kg on a 5 kg grist for 20 L.

Can you mill it for me?
Yes. Choose Crushed in the Milling option; it's milled before dispatch and should be brewed within about 5 days.