Melanoidin malt is like German Munich malt, except more aromatic and darker, producing a more reddish color than the gold produced by Munich. Improves body and duplicates the fullness produced by decoction mashing with the need for multiple temperature rests. Use up to 20% in the mash.
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Plus decoction
This is a good additions to Bock and Märzen mashes. I still use a single decoction and this ups the maltiness and smoothness for the brew.
Best Thing Since the Decoction Mash
I use 5-20% in most of my Czech and German style lagers in place of a decoction mash. Adds a wonderful bready flavor.