Melanoidin Malt - Weyermann

Melanoidin Malt – Weyermann

Often described as Munich on steroids, Weyermann Melanoidin Malt is a Belgian-style speciality malt built on intensified Maillard reactions. The result is a red-brown, brittle malt with pronounced honey and biscuit aromatics, exceptional body, and a deep red-amber colour that makes it indispensable in any malt-forward recipe.

Made from top-quality German brewing barley with a tightly controlled kilning process, it stabilises flavour, improves mouthfeel, and adds a richness that base malts alone can't deliver. Use it at 10–15% in red-amber lagers and ales, or 5% in bocks and porters to lift malt aroma without overshadowing roast or hops.

Technical details

• Colour: 60–80 EBC
• Flavour: Honey, biscuit, rich maltiness
• Usage: Up to 20% of grain bill
• Best for: Amber Lager, Märzen, Red Ale, Scottish Ale, Vienna Lager, Bock, Doppelbock, Porter, Flanders Red
• Substitutes: Weyermann Munich, Weyermann CaraRed, Caramunich Type 3

Brewer's notes

Low enzyme activity — always pair with a diastatic base malt. Start at 5% in darker styles to lift malt aroma subtly, or push to 10–15% in red-amber styles where malt character needs to stand out.