Description
| Malt Type | Lightly Kilned / Toasted Malt |
|---|---|
| Alpha Amylase | |
| Diastatic Power | >100 WK |
| Extract % | 75 – 81 |
| Origin | Germany |
| Soluble Protein % | |
| Total Protein % | |
| S/T | |
| Usage % | 20% |
| Lovibond | 23 – 30 |
| EBC | |
| Moisture | 3.0 – 4.5 |
Melanoidin Malt – Weyermann
Weyermann Melanoidin Malt
23-31° L. Adds red color and intensifies malt flavor and aroma. Mash up to 20% in amber and dark lagers, red ales, Scottish ales, bock and doppelbock.
Additional information
| Weight | 1 lbs |
|---|---|
| Dimensions | 2.5 × 5 × 3 in |
| Size | 1lb, 50lb, 55lb |
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