Melanoidin Malt


Melanoidin Malt is a rich malt produced by allowing well-modified green malt to heat to 100 to 125 degrees for up to 24 hours at the end of the germination process. The malt is then cured at temperatures exceeding 212 degrees F. Melanoidin malt is primarily employed in darker beers like Scottish ales, Amber Ales, Red Ales, and Irish Ales.
Melanoidin malt adds a reddish tint to the beer and produces a fullness or roundness of flavors - somewhat mimicing the actions of a decoction mash.


Typical Use : Specialty Malt
Lovibond : 23 to 31L
Flavor/Aroma : Adds a richness or fullness (not entirely describable)
Styles : Scottish, Red, Amber

All Grain Recipe - Irish Red ::: 1.058/1.016 (5 Gal)

Grain Bill

10 lbs. - 2 Row Malt (Maris Otter prefered, but any will work)
1/4 lb. - Roasted Barley
1/2 lb. - Melanoidin Malt

Hop Schedule (17IBU)

1 oz. - E.K. Goldings (60 min.)


White Labs Irish Ale Yeast (WLP004) - 1800 ml starter


Mash at 154 degrees for an hour
Sparge as usual
Cool and ferment at 65° to 68°

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