Malt
Melanoidin malt
A concentrated malt-flavour speciality used in small amounts to add depth, often to imitate decoction character.
What it does
Kilned speciality malt. Base-style malt kilned harder for colour and toasty, bready or biscuity flavour, usually with reduced enzyme activity.
Produced with a long stewing rest that drives Maillard reactions hard, concentrating melanoidins.
Specification
| Colour | 20–35°L |
|---|---|
| Grain | barley |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | low |
| Typical share of grist | 1–10% |
| Flavour | intense malt, bread crust, honey, light caramel |
Above roughly 10% it becomes cloying and can contribute a harsh, over-baked note.