Melanoiden vs aromatic

What’s the difference? Everything I am seeing makes them look like the basically the same thing. I was thinking about throwing some in a Maibock; maybe 1 lb? or is that too much?

Pretty darn close to each other. Check this out:

I would go easy with it at first.


I use them as basically interchangeable. For a Maibock I’d maybe cut that in half at least on your first try. I use a couple pounds in an american brown I do but there is a lot of other strong flavors going on in that beer.

I find the melanoidin malt VERY strong. A lil’ goes a LONG way, in my experience.

Try them yourself. I think I thought the melanoidin was more malty. The aromatic more biscuity.