Description
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.
 TYPICAL ANALYSIS:
- MOISTURE: MAX 5.0%
- COLOR: 3°L
- EXTRACT: 82%
FLAVOR & CHARACTER:
- CONTRIBUTES LIGHT STRAW COLOR
- CREAMY
- SWEET
- MALTY
- WHEAT FLOUR