Malt, melanoidins

The colour of beer is largely determined by the melanoidins and caramel present in the malt and adjuncts used but further caramelization occurs during wort boiling. Minor adjustments of the colour of beer can be made by the addition of caramel either to the copper or with primings. The chemistry of melanoidin and caramel formation is discussed in Chapter 14. 

Dark malts rich in melanoidins and poor in diastatic power are used for brewing dark, rich, aromatic, and full-bodied lagers. The kilning program starts at low temperature (38°C), and when the moisture drops to 15% to 25%, the temperature is increased to 75°C and then to 87°C to 105°C... 

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