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weyermann-melanoidin-malt

Weyermann® Melanoidin Malt

$0.17

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Accuracy & Detail

We make it simple to get exactly the malt you need — sold by the ounce or by the pound. Each variety is weighed with precision to a 0.08-ounce tolerance and double-checked to keep your recipe on target.

How We Package

You also choose how we package it. Use the Recipe Selector to combine all your malts into one bag for convenience — that saves us time in packaging and we pass that savings on to you. Or select “None” if you prefer them bagged separately. And if you’d like, we’ll mill your malts at no extra cost.

144 in in stock

Product Details

Taste & Character

Weyermann® Melanoidin Malt is a specialty malt crafted to intensify malt complexity, body, and aroma. With a color range of 23–31 Lovibond, it imparts deep red hues and delivers rich flavors of honey, bread crust, and caramelized sugar. Often referred to as a “body-building” malt, it enhances depth and creates a fuller, malt-forward impression in finished beers.

Where It Shines

This malt is particularly well-suited for dark lagers, Bocks, Amber Ales, and other malt-forward styles where richness and intensity are desired. It provides a flavor profile reminiscent of decoction mashing, making it a powerful tool for brewers seeking traditional depth without the extended process.

Role in the Brewhouse

Weyermann® Melanoidin Malt enhances foam stability, boosts mouthfeel, and contributes unfermentable sugars that improve body and sweetness. It integrates seamlessly with base malts, supporting layered malt character and complexity in both ales and lagers.

Brewer’s Guidance

Use Melanoidin Malt at 5–20% of the grist depending on the desired intensity. Lower percentages bring subtle malt richness, while higher additions create bold honeyed and bready notes with deep red color. Ideal for recipes requiring malt-forward complexity.

Quick Description

A specialty malt (23–31 °L) with honey, bread crust, and caramelized sugar flavors. Perfect for Bocks, Amber Ales, and dark lagers, enhancing body, foam stability, and malt complexity.

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