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Wind malt or air-dried malt was traditionally made by drying green malt in a very dry environment but without enough heat to kiln the malt. The result is a very pale colored malt with a unique green or grassy flavor very different from kilned pale malts.
Brewing with wind malt
General brewing information
Wind malt is rarely available from commercial maltsters, and therefore little information is available on its diastatic power or other properties.
Modern home maltsters sometimes create their own wind malt by air-drying malt in a warm, dry location, usually spread thinly on screens.
Witbier was traditionally brewed with wind malt, although modern formulations rarely use it.