Light Wheat Malt

Notes

Because it has a slightly higher percentage of protein than barley, wheat malt is famous for leaving the characteristic of greater turbidity in beer, but this characteristic is very appreciated in Weiss and Wit beers. In order to maintain a light color and with a high level of enzymes, light wheat malt does not force its modification and is taken care of during drying and roasting so that the curing temperature is sufficient to eliminate DMS precursors and inactivate oxidative enzymes. and for the development of flavor without, however, compromising the proteolytic and amylolytic enzymes of the malt.

Composition