Briess 1939B White Wheat Malt 2.5L - 10 lb

TYPICAL ANALYSISMealy / 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 LovibondCERTIFICATION 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 AVERAGE SENSORY PROFILE grainy honey breadysweet 5maltybread dough The average sensory profile shows the intensity of flavors and aromas perceived in a Congress Mash1 wort by the Briess Malt Sensory Panel. Usage will influence how these flavors are perceived in the final beer.biscuitwheat flourWheat Malt Sweet Malty WheatMild bread dough Contributes light straw color CHARACTERISTICS / APPLICATIONS‚·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.

• Malt Style: Wheat Malt
• Flavor: Sweet Malty Wheat
• Mild bread dough
• Color: Contributes light straw color
• Lovibond 2. 5L