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
Use as part or all of base malt in wheat beers
Runs efficiently through the brewhouse even with slightly higher protein than White Wheat Malt
Often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic wheat flour flavor
When using more than 50% consider using a filtering aid for efficient lautering
5% Improves head and head retention in any beer style
10-20% Kolsch
30-40% Use with raw wheat or wheat flakes in traditional Belgian Wit, Common usage rate in wheat beers.
