I can get anything, I just have to order online. I've never tried melanoidin malt - does it contribute something different from just using a large proportion of light Munich? I did an Oktoberfest with ~50% Munich 1 and felt like it had a lot of melanoidin-y goodness.Well, I've found that it adds some melanoidin character, especially if you're doing an infusion mash. You want to be careful that you don't have too much roast flavors, though. Balance the chocolate, biscuit and melanoidin malts and keep them in the background. Most of the flavors are going to come from Munich malt and the others are there to add complexity.