Melanoidin is a kilned specialty malt with an intense malt aroma and unique brewing characteristics. It has a high degree of modification of both proteins and starches, excellent friability, low ß-glucan values, and high acidity. These attributes help promote flavour stability, add body, and produce a smooth mouthfeel. Weyermann® Melanoidin malt adds a deep amber to red-brown colour to finished beer. The rich malt flavour has notes of honey and biscuit. Melanoidin malt is best used in dark or red-coloured beers such as amber ales, scottish ales, Irish red ales, bocks, and Kellerbier.

Grain steeping

The best way to extract flavors from specialty grains is by steeping them in warm water.

The simplest way to perform this is to add the crushed grains (in a nylon or cotton grain bag) to the (cold) brewing water as is it brought to boiling temperature. The grains should be removed before the temperature reaches 170°F to prevent the extraction of too many tannins. Dip the bag in and out a few times and let it drip for about 15 seconds before discarding. Do not squeeze the bag. Squeezing will also extract too much tannin from the grain husks. Alternatively, the crushed grains are steeped in 2-3 gallons of 150°F water for 30 minutes before being removed from the wort. This allows for a more complete extraction.