Wheat malt for beer. It is used in proportions up to 50-60% to brew the traditional slightly sour German Weissbiers (also called Wheat or Weizen).
If added in small proportions, it makes the krausen very dense.
|Ingredients||WHEAT; it may contain traces of SPELT, OAT, BARLEY, RYE|
|Preservation||Store in a cool dry place.|
|Maximum use per recipe %||50-60|
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