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Vienna Malt, German
Weyermann Malting

Specialty Malt Index

Base Malt Index

Adjuncts Index


Light Wheat Malt, German
Weyermann Malting

American Wheat Malt

1.8° - 2.8° lovibond, Briess Malting

Wheat Malt gives a modified (malty) flavor that is not obtainable with raw wheat.
It contributes to foam production and foam stability.

For Weizenbier, use 51 - 72% of total grist.
NOTE: Use of high percentage of Wheat Malt may cause slow lautering times due to lack of husk.

For Weiss beer, use 25 - 35%.

In all beers, use 0.5 - 1.5% to improve head retention.

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50 pounds @ $45.09
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CRACKED
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Scale

Useful in weighing grains.

Nylon Grain Bag

Used to hold specialty malts. Helps to eliminate amount of straining following the boiling process.  Reusable.

Muslin Bag

Used to hold specialty malts to minimize the straining process.

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