Malt Type: Wheat Malt
Grain Origin: North America
Wort Color: 2.3 °Lovibond
Protein: 13.0%
Moisture: 4.0% max.
Extract (dry): 79% max.
Diastatic Power: 180
Usage: 5-40%
FLAVOR & COLOR CONTRIBUTIONS
Malt style: Wheat Malt
Flavor: Creamy, sweet, malty, wheat flour.
Color: Contributes light straw color.
CHARACTERISTICS / APPLICATIONS
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Use as part or all of base malt in wheat beers
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Runs efficiently through the brewhouse even with slightly higher protein than White Wheat Malt
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Often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic wheat flour flavor
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When using more than 50% consider using a filtering aid for efficient lautering
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5% Improves head and head retention in any beer style
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10-20% Kolsch
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30-40% Use with raw wheat or wheat flakes in traditional Belgian Wit, Common usage rate in wheat beers.