Description
BEST Melanoidin Light 100 g – melanoidin malt for body and russet colour
BEST Melanoidin Light is a malt with a high content of dextrins and aroma- and colour-intensive Maillard compounds, the so-called melanoidins. They give the beer a russet colour, a distinctive flavour and a dry, full-bodied character. Melanoidins can also have a positive effect on the shelf life of the beer.
Please note: This product is only available in Norway.
Properties
- Colour: 40–60 EBC
- Recommended rate: up to 70% of the grain bill
- Suitable for: dark and russet beers, altbier, märzen, bock, wheat beers and many other specialty beers
- Aroma according to Bestmalz: blackberry, plum and malt
- Packaging: sold per 100 g, whole or crushed
- Manufacturer: Bestmalz, Germany
How to order
The malt is sold per 100 g. For 500 g, choose 5 units, and for 3 kg choose 30. You decide whether you want the malt whole or crushed. We store the malt whole and only crush it when you order.
If you want a ready malt blend for a recipe, order each malt in whole 100 g units and write the blend in the comment field at checkout, for example "Malt blend: 5.4 kg pale ale malt, 270 g Cara Blond".
About Bestmalz
Bestmalz is the brand of the family-owned German malting company Palatia Malz. Its history goes back to 1899, and the malt is produced at the malt houses in Kreimbach-Kaulbach and Wallertheim. Brewshop is the Norwegian distributor of Bestmalz.
Frequently asked questions about BEST Melanoidin Light
How much BEST Melanoidin Light can I use?
You can use up to 70% of the grain bill. The malt suits dark and russet beers, altbier, märzen, bock, wheat beers and many other specialty beers.
What is the difference between BEST Melanoidin Light and BEST Melanoidin?
BEST Melanoidin Light is 40–60 EBC and can be used at up to 70%. BEST Melanoidin is 61–80 EBC with more dextrins and a more pronounced dried-fruit aroma, and Bestmalz recommends up to 50%.
How long does BEST Melanoidin Light keep?
Bestmalz states at least 24 months for whole malt stored cool (max. 20°C) and dry (max. 35% relative humidity). Crushed malt keeps for 12 months. If you are not brewing right away, choose whole malt and crush it just before brewing.
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