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Caramel Wheat Malt)
| Extract Potential (P/P/G)
| 1.035
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| Color
| 46 SRM
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| Requires Mashing?
| No
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| Max in Batch
| 30%
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Caramel wheat malt, also known by the Weyermann trademarked name Carawheat, is prepared by the same method as traditional barley crystal and caramel malt.
[edit] Brewing with caramel wheat malt
[edit] General brewing information
Caramel wheat malt may be used just like other forms of caramel and crystal malt to emphasize wheat malt aroma and add color to wheat beers.
[edit] Beer styles
Caramel wheat malt is commonly used in Dunkelweizen and other dark wheat beers.
[edit] Commercial malt analyses
This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.
[edit] Weyermann
| Carawheat (Weyermann, 2006)
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| Nearly 100% level of caramelization. Adds creaminess, body, color, and some phenolic wheat flavors to top-fermented beers.
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| Basics
| Extract
| Conversion
| Composition
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| Base grain:
| German-grown wheat
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| Color (L/SRM):
| 42-53 L
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| Color (EBC):
| 110-140 EBC
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| Moisture:
| 6.5%%
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| Extract Potential (P/P/G):
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| DBFG:
| 68%
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| DBCG:
| %
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| Coarse/Fine Difference:
| %
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| HWE:
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| Other Extract:
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| Diastatic Power (Lintner/IOB):
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| Alpha Amylase:
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| Conversion time (minutes):
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| Mealiness:
| %
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| Half-Glassy:
| %
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| Vitreosity:
| %
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| Soluble Protein:
| %
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| Total Protein:
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