Dark, aroma-rich malts with deep nutty, malty and biscuit flavours.
Produced at Bury St Edmunds in the UK. Melanoidin Malt is made with much the same process as well modified Ale malt with some colour formation in germination due to extended recirculation while kilning will be at higher temperatures for flavour and colour development.
40 – 50 EBC.Provides deep intense flavour and colour to beer. It has characteristically high melanoidin content, producing dark, aroma-rich malts with deep nutty, malty and biscuit flavours. Full list of specs under Additional Information.
TYPICAL BEER STYLES
Amber Ales, Red Ales and dark European style beers
TYPICAL USAGE RATES
10 – 60% addition rate to mash tun