Roasted Wheat
| Type: | Grain |
|---|---|
| Species: | Wheat |
| Category | Roasted Malt |
Description
It is a great way to get those roasted coffee and chocolate flavours without the extra bitterness that comes from roasted barley or chocolate malt. The wheat malt, lacking its outer husk, is less susceptible to burning at the higher roasting temperatures which prevents bitter and astringent flavors. This malt is a great addition to any darker beer style.
Roasted Wheat Brewing Values
These are the common ranges that we've seen with Roasted Wheat over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.
This product must be added into the mash to be effective.
| SRM SRM is a scale for measuring the color intensity of a beer. Low SRM values indicate a pale straw color while higher values mean the style should have a darker color. Learn more » |
425 SRM (315° Lovibond) |
|---|---|
| Diastatic Power Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing. |
120° Lintner |
| PPG PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected. |
33.6 ppg (1.034 SG) |
| Batch Max Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency. |
10% |
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