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Wheat Malt

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Barley may be the first choice in brewing but that doesn't mean that other grain doesn't work really well in your beer. Other grains have been used in beer for several reasons. Cost, availability, war, and politics have all played a part in what grains were used for brewing. Today these grains are added by choice and can include:

[edit] Belgian Wheat Malt

Origin Belgium
Yield 81.0 %
Potential 1.037
Color 2.0 SRM
Max in Batch 60.0 %
Moisture 4.0 %
Protein 11.5 %
Coarse Fine Difference 1.5 %
Diastatic Power 74.0 %
Recommend Mash TRUE
Notes
Compare various malts with the Malts Chart

[edit] Dark Wheat Malt

Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.

Origin Germany
Yield 84.0 %
Potential 1.039
Color 9.0 SRM
Max in Batch 20.0 %
Moisture 3.5 %
Protein 11.5 %
Coarse Fine Difference 1.5 %
Diastatic Power 10.0 %
Recommend Mash TRUE
Notes
Compare various malts with the Malts Chart

[edit] German Wheat Malt

Malted wheat base for use in all wheat styles.

Origin Germany
Yield 84.0 %
Potential 1.039
Color 2.0 SRM
Max in Batch 60.0 %
Moisture 4.0 %
Protein 12.5 %
Coarse Fine Difference 1.5 %
Diastatic Power 95.0 %
Recommend Mash TRUE
Notes
Compare various malts with the Malts Chart

[edit] White Wheat Malt

White wheat gives a malty flavor not available from raw wheat.

Origin US
Yield 86.0 %
Potential 1.040
Color 2.4 SRM
Max in Batch 60.0 %
Moisture 4.0 %
Protein 14.5 %
Coarse Fine Difference 2.2 %
Diastatic Power 130.0 %
Recommend Mash TRUE
Notes
Compare various malts with the Malts Chart

Used in Weiss, Wit and White beers