Malt Type: Base Malt
Grain Origin: North America
Wort Color: 2.5 °Lovibond
Protein: 12.0%
Moisture: 4.0% max.
Extract (dry): 85.0% min.
Diastatic Power: 160
Usage: 100% max.
Gives a malty flavor not obtained with raw wheat. Provides a deep golden to brown color. Typical Color L: 2.5 Flavor contributions: sweet, malty, wheat, floury.
Use as part or all of base malt in wheat beers. When using more than 50% consider using a filtering aid for efficient lautering.
5%: Improves head and head retention in any beer style
10-20%: Kolsch
30-40%: Use with raw wheat or wheat flakes in traditional Belgian Wit
50%+: Functions as base malt when used alone or with Base Malt in American Wheat Beers
