Weyermann® Pale Wheat Malt

Malt Type: Base Grain Origin: Germany Color: 1.6-2.3 °Lovibond (3-5 EBC) Protein: 10-13% Moisture: 5.5% max. Extract (dry): 82% min. Diastatic Power:   Usage: 80% 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 of bread, nuts, biscuit, toffee, and light caramel. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can also improve head formation and retention, depending upon the other grist constituents. In top-fermented beers, Weyermann® Pale Wheat malt performs especially well, adding creaminess, body, and complex wheat flavors. Sensory: Bread, nut, biscuit, toffee and light caramel notes Special malt for top-fermented beer styles, typically for: Wheat beer; American Wheat Beer, Leichtes Weizen, Weissbeer, Kristal Weizen, Bernsteinfarbenes Weizen, Dark Wheat beer, Weizenbock, American Wheat Wine, Berliner Weisse, Lambic and Fruit Lambic, Gueuze, Witbier, Gose, Lichtenhainer, Sathi Pale Ale; Koelsch-style, Blonde Ale, Summer Ale, German Rye Beer, Juicy Pale Ale, Hazy Pale Ale IPA; White IPA, Juicy IPA, Hazy IPA, NEIPA Strong Ale; Wheat Wine Recommended addition: up to 80%. With an addition of up to 10%, a full body and foam stability in beers is achieved Enzyme activity: high Color: 3.0 – 5.0 EBC 1.6 – 2.3 Lovibond This malt variety is available in organic quality on request.