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've not had too much luck with this grain. Both batches came out very low on gravity when using ~30-50%. It doesn't seem to convert well.
A
A.R.
Grains were fresh
Fresh grains and delivered on time! Thank you Northern Brewer
J
J.C.
This malt worked well in our wheat beer.
P
P.B.
Superior wheat malt.
If you ever get a chance, chew a few kernels of American wheat malt and then chew a few German wheat malt kernels. Homebrew store employee had me do this taste test, and Ive never used anything else. Cardboard vs Fresh Baked Bread. The quality is only amplified more through the final beer.
A
A.R.
Grain crush perfect and beer had no astringency!! Thank you Northern Brewer
