German wheat malt - crucial for traditional Bavarian Hefeweizen. 1.5° L. Use up to 80% for wheat beers, or in smaller proprtions to add body and head retention to Kolsch, altbier, and other ales. Protein rest recommended.
I used this in a wheat lager and the flavor was perfect.
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A.E.
Weyermann® German Pale Wheat Malt
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D.C.
Perfect for Hefeweizen
I made a traditional German hefeweizen with this malt. The beer was one of the best beers I have made to-date! I did a single decoction as well as temperature step mash for this beer.
