Kilned malt
Melanoidin malt
Concentrated malty intensity and a red-amber colour, produced to imitate the effect of a decoction mash.
Colour
30 L
59 EBC
Potential extract
33 ppg
points per pound per gallon
One kilo gives
+9.9
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
10%
of the grist
Enzyme
No
Needs a base malt in the mash to convert it
How to use it
5 to 10% is the shortcut to decoction character. Past that it turns metallic and slightly harsh.
Belongs in
- Marzen
- Doppelbock
- Irish Red Ale
Recipes on this site that use it
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
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