GERMAN WHEAT MALT
GERMANY
SPECIFICATION
| PARAMETER | UNIT | MIN | MAX |
|---|---|---|---|
| Moisture | % | 5.0 | |
| Extract (dry basis) | % | 80 | 83.0 |
| Extract difference fine-coarse | % | 1.0 | 2.0 |
| Wort color | EBC(Lov.) | 4.5 | |
| Postcoloration | EBC(Lov.) | 7.0 | |
| Total protein | % | 13.0 | |
| Soluble protein dry basis | mg/100g | 850.0 | |
| Kolbach index | % | 36.0 | 44.0 |
| NDMA | ppb | 2.5 | |
| Free-Amino-Nitrogen | mg/l | 90.0 | |
| Final Degree of Attenuation | % | 80.0 | |
| Packing | KGS | 25 KGS BAG | 50 KGS BAG |
RELATED PRODUCTS
FEATURES
Wheat malt is made of selected winter wheat grown in Germany, France or Denmark. The varieties in use are suitable for brewing purposes.
CHARACTERISTICS
Enhances the peculiar taste of wheat beers.
USAGE
Wheat malt is typically used for brewing wheat beer with a share of up to 100%. It is also recommended for other top fermented German beers such as Koelsch and Alt with a share of up to 25%.
STORAGE & SHELF LIFE
Malt should be stored in a clean, cool (~ 22 °C) and dry (~ 35 RH %) area. If these conditions are observed, we recommend to use all whole kernel products within 18 – 24 months from the date of manufacture and all milled products within 3 months.
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