Red Wheat Malt 2.3 L Briess

Regular price $1.85

For online orders, your grain will be mixed.  If you want your grains bagged separate, please note in order comments.

Used in the production of Weizenbier and Weiss Bier. Typical Color L: 2.3 Flavor contributions: creamy, sweet, malty, wheat, floury

TYPICAL ANALYSIS
Mealy / Half / Glassy ................................... 98% / 2% / 0%
Plump...........................................................................80%
Thru.............................................................................2.0%
Moisture ......................................................................4.0%
Extract FG, Dry Basis................................................81.0%
Extract CG, Dry Basis ...............................................79.0%
Extract FG/CG Difference ...........................................2.0%
Protein.......................................................................13.0%
S/T................................................................................42.0
Alpha Amylase ................................................................50
Diastatic Power (Lintner)...............................................180
Color.............................................................. 2.3º Lovibond

FLAVOR & COLOR CONTRIBUTIONS
• Malt Style: Wheat Malt
• Flavor: Creamy
• Sweet
Malty
Wheat Flour
• Color: Contributes light straw color
CHARACTERISTICS / APPLICATIONS
• Use as part or all of base malt in wheat beers
• Runs efficiently through the brewhouse even with slightly higher protein than White Wheat Malt
• Often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic wheat flour flavor
• 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
Common usage rate in wheat beers