Description

Blé Rouge Malté - Briess

Use as part or all of base malt in wheat beers. Red Wheat Malt has a slightly higher protein than White Wheat Malt. Often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic wheat flour flavor.

Usage

5% Improves head and head retention in any beer style
10-20% Traditional Kolsch
30-40% composed with raw wheat or wheat flakes in traditional Belgian Wit.
Common usage rate in wheat beers 50%.

Couleur

°L: 2.3

Recettes

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