Malt Type: Base / SpecialtyGrain Origin: GermanyWort Color: 2.5° Lovibond (4.5 EBC max.)Protein: 13% max.Moisture: 5.0% max.Extract (dry): 83.0% min.Diastatic Power: 250 min.Usage: 25-100% max. Avangard wheat malts are made from the finest winter wheat grown in Germany, France or Denmark. Wheat malt can be used up to 100% for wheat beers. It can also be used up to 25% for other top fermented German beers such...
Malt Type: Wheat MaltGrain Origin: North AmericaWort Color: 2.3 °LovibondProtein: 13.0%Moisture: 4.0% max.Extract (dry): 79% max.Diastatic Power: 180Usage: 5-40% FLAVOR & COLOR CONTRIBUTIONS Malt style: Wheat Malt Flavor: Creamy, sweet, malty, wheat flour. Color: Contributes light straw color. CHARACTERISTICS / APPLICATIONS Use as part or all of base malt in wheat beers Runs efficiently through the brewhouse even with slightly higher...
Malt Type: Wheat MaltGrain Origin: North AmericaWort Color: 1.5 °LovibondProtein: 11% max.Moisture: 8.5% max.Extract (dry): 76.0 % min.Diastatic Power: 0Usage: 40% max. CHARACTERISTICS / APPLICATIONS Torrified Wheat has been heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. Torrified Wheat can be used in place of raw wheat...
Malt Type: Base MaltGrain Origin: North AmericaWort Color: 2.5 °LovibondProtein: 12.0%Moisture: 4.0% max.Extract (dry): 85.0% min.Diastatic Power: 160Usage: 100% max. Gives a malty flavor not obtained with raw wheat. Provides a deep golden to brown color. Typical Color L: 2.5 Flavor contributions: sweet, malty, wheat, floury. Use as part or all of base malt in wheat beers. When using more than 50% consider...
Malt Type: Base MaltGrain Origin: North AmericaWort Color: 2.5 °LovibondProtein: 12.0%Moisture: 4.0% max.Extract (dry): 85.0% min.Diastatic Power: 160Usage: 100% max. Gives a malty flavor not obtained with raw wheat. Provides a deep golden to brown color. Typical Color L: 2.5 Flavor contributions: sweet, malty, wheat, floury. Use as part or all of base malt in wheat beers. When using more than 50% consider...
Malt Type: Crystal/CaramelGrain Origin: GermanyColor: 42-53 °Lovibond (110-140 EBC)Protein: Moisture: 6.5% max.Extract (dry): 68% min.Diastatic Power: 0 °LintnerUsage: 15% max.Weyermann® CARAWHEAT® is a drum-roasted caramel malt made from high-quality, German wheat. CARAWHEAT® adds creaminess, body, and color to finished beers. It is almost 100% caramelized, and contributes some phenolic wheat flavors along with mild notes of caramel, almond, and biscuit....
Malt Type: SpecialtyGrain Origin: GermanyColor: 6.2-8.1 °Lovibond (15-20 EBC)Protein: 10.5-14%Moisture: 5% max.Extract (dry): 81% min.Diastatic Power: Usage: 100% max.Weyermann® Dark Wheat is a gently kilned malt made from high-quality German wheat. It contributes a mild golden color to wort and a robust malty-sweet flavor with notes of bread, biscuit, toffee, and caramel. Wheat malts are high in protein, which helps...
Malt Type: BaseGrain Origin: Bohemia (CZ)Wort Color: 1.6-2.5 °Lovibond (3.0-5.5 EBC)Protein: 10.5-13.5%Moisture: 5.5% max.Extract (dry): 81.0% min.Diastatic Power: 62 °Lintner min.Usage: 70% max. Part of Weyermann's line of Heirloom malts, Floor-Malted Bohemian Wheat malt boasts both historical authenticity and superb quality. Bohemian-grown wheat is expertly floor malted in Weyermann's traditional facility in the Czech Republic. Floor malting gives the malt...
Malt Type: SpecialtyGrain Origin: GermanyWort Color: 2.1-2.8 °Lovibond (4.0-6.0 EBC)Protein: 10.5-13.5%Moisture: 5.5% max.Extract (dry): 81.0% min.Diastatic Power: 62 °Lintner min.Usage: 80% max. Part of Weyermann's line of Terrior malts, Oak-Smoked Wheat malt is specifically designed for traditional northeastern European wheat ales. Its fine oak smoke aroma and taste are thus most suited to Grodziskie (Grätzer beer) and similar styles. But...
Malt Type: BaseGrain Origin: GermanyColor: 1.7-2.4 °Lovibond (3-5 EBC)Protein: 10-13%Moisture: 5.5% max.Extract (dry): 82% min.Diastatic Power: Usage: 100% max.Weyermann® Pale Wheat malt is an ideal foundation grain for continental wheat beer styles like Hefeweizen and Kristallweizen, and an essential ingredient in North American wheat ales. It adds very little color to wort but contributes a robust, malty-sweet flavor with notes...
