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Briess White Wheat 10 Lb

Briess
$18.15
$18.15
$13.61
(You save $4.54)
TYPICAL ANALYSIS
  • Mealy / Half / Glassy
  • 98% / 2% / 0% Plump
  • 80% Thru
  • 2% Moisture
  • 4.0% Extract FG, Dry Basis
  • 85.0% Extract CG, Dry Basis
  • 84.0% Extract FG/CG Difference
  • 1.0% Protein
  • 12.0% S/T
  • 44.0 Alpha Amylase
  • 48 Diastatic Power (Lintner)
  • 160 Color
  • 2.5o Lovibond

CERTIFICATION

Kosher: UMK Pareve

STORAGE AND SHELF LIFE

Store in a temperate, low humidity, pest free environment at temperatures of <90 oF. Improperly stored malts are prone to loss of freshness and flavor. Whole kernel diastatic and preground malts are best when used within 6 months from date of manufacture. Whole kernel roasted malts may begin experiencing a slight flavor loss after 18 months.

Wheat Malt, White

page1image359629920page1image359630176page1image359630464page1image359630720

AVERAGE SENSORY PROFILE*

page1image359633472

grainy

honey

bready

sweet 5

malty

bread dough

*The average sensory profile shows the intensity of flavors and aromas perceived in a Congress Mashwort by the Briess Malt Sensory Panel. Usage will influence how these flavors are perceived in the final beer.

biscuit

wheat flour

Wheat Malt Sweet Malty Wheat

Mild bread dough Contributes light straw color

CHARACTERISTICS / APPLICATIONS

page2image359309552
  •   Use as part or all of base malt in wheat beers

  •   When using more than 50% consider using a filtering aid for efficient lautering

    SUGGESTED USAGE LEVELS

  •   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

  •   50+ Functions as base malt when used alone or with Base Malt in American Wheat Beers

    The data listed under typical analysis are subject to the standard analytical deviations. They represent average values, not to be considered as guarantees, expressed or implied, nor as a condition of sale. The product information contained herein is correct, to the best of our knowledge. As the statements are intended only as a source of information, no statement is to be construed as violating any patent or copyright.

    1The parameters of a Congress Mash include malt grind, liquor-to-grist-ratio, temperature ramps and holds, and filtration. The process uses 50 grams of malt and 400 milliliters of water. Conversion is usually complete within 2.5 hours with a final conversion step of 70oC (158oF). This mash determines extract, viscosity, color, beta glucans, turbidity and soluble protein.

 

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Description

TYPICAL ANALYSIS
  • Mealy / Half / Glassy
  • 98% / 2% / 0% Plump
  • 80% Thru
  • 2% Moisture
  • 4.0% Extract FG, Dry Basis
  • 85.0% Extract CG, Dry Basis
  • 84.0% Extract FG/CG Difference
  • 1.0% Protein
  • 12.0% S/T
  • 44.0 Alpha Amylase
  • 48 Diastatic Power (Lintner)
  • 160 Color
  • 2.5o Lovibond

CERTIFICATION

Kosher: UMK Pareve

STORAGE AND SHELF LIFE

Store in a temperate, low humidity, pest free environment at temperatures of <90 oF. Improperly stored malts are prone to loss of freshness and flavor. Whole kernel diastatic and preground malts are best when used within 6 months from date of manufacture. Whole kernel roasted malts may begin experiencing a slight flavor loss after 18 months.

Wheat Malt, White

page1image359629920page1image359630176page1image359630464page1image359630720

AVERAGE SENSORY PROFILE*

page1image359633472

grainy

honey

bready

sweet 5

malty

bread dough

*The average sensory profile shows the intensity of flavors and aromas perceived in a Congress Mashwort by the Briess Malt Sensory Panel. Usage will influence how these flavors are perceived in the final beer.

biscuit

wheat flour

Wheat Malt Sweet Malty Wheat

Mild bread dough Contributes light straw color

CHARACTERISTICS / APPLICATIONS

page2image359309552
  •   Use as part or all of base malt in wheat beers

  •   When using more than 50% consider using a filtering aid for efficient lautering

    SUGGESTED USAGE LEVELS

  •   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

  •   50+ Functions as base malt when used alone or with Base Malt in American Wheat Beers

    The data listed under typical analysis are subject to the standard analytical deviations. They represent average values, not to be considered as guarantees, expressed or implied, nor as a condition of sale. The product information contained herein is correct, to the best of our knowledge. As the statements are intended only as a source of information, no statement is to be construed as violating any patent or copyright.

    1The parameters of a Congress Mash include malt grind, liquor-to-grist-ratio, temperature ramps and holds, and filtration. The process uses 50 grams of malt and 400 milliliters of water. Conversion is usually complete within 2.5 hours with a final conversion step of 70oC (158oF). This mash determines extract, viscosity, color, beta glucans, turbidity and soluble protein.

 

Additional info

SKU: 1939B
UPC: 888690219397
Width: 0.01
Height: 0.01
Depth: 0.01
Shipping: Calculated at Checkout