Marzen recipe feedback

The good German stuff( weyermann), is more like 6-10, and barke falling in the middle. 5-20% is usually used depending on the brewery/taste/etc. This can be any variant based on the flavors desired.



It's not produced like the normal caramalts, it uses an older process, so it's slightly different.

"It is used in a proportion of 5 - 20 % of the malt grist. Melanoidin malt, sometimes shortened to mel-amalt, lends beer a somewhat reddish colour. Contributes by virtue of its low pH value to flavour stability, strengthens the body and rounds off the colour of the beer."


Only speaking in generalities, not absolutes.