Malt sensory analysis
Although malt tasting is not currently any part of the malt specification, it does offer possibilities to differentiate both positive and negative flavours. Conventional malt analysis may suggest that malts are identical however their flavours could well differ significantly.
We use a method to fully describe the profile of malt using a ‘porridge’ made by grinding whole malts with a small amount of water which helps in the tasting process.
The malt flavour wheel has allowed us to create distinct flavour profiles for the wide range of malts and malted ingredients we produce.
Available pack sizes
Melanoidin Malt Extract offers deep red pigments produced by the Maillard Reaction which contribute flavour, mouthfeel and colour to beer.
Melanoidin Extract is produced by heating liquid malt extract to very hot, carefully controlled temperatures. This encourages intense Maillard reactions, eventually forming a dark product that is rich in Melanoidin compounds. These are the same flavours associated with decoction mashing and vigorous wort boiling.
For a subtle decoction flavour, add in quantities up to 0.5 g/L. For the perfect red hue, add to wort to achieve 37 - 50 EBC.
Click here to download the Melanoidin Malt Extract product information sheet.