Beruflich Dokumente
Kultur Dokumente
EDUCATION COMMITTEE
PRESENTS:
Wheat Barley
Comparison Wheat and Barley
Sweet,
malty,
White 2.5 Use as part or all of base malt in wheat beers.
wheat, Improves head and foam retention in any beer style.
mild bread dough
Different Wheat Malts
Wheat Beer
Pale Wheat Malt "Hefe-Weizen"
"Klsch" - typical top-fermented aroma
"Altbier"
top fermented "Schankbiere"
- a slimmer, more sprightly beer
Light Beer - produces superb wheat beers with aromas
alcohol-reduced Beer
Dark Wheat Malt non-alcoholic Beer appropriate for styles
Ales
It
does not need
to be crushed.
wheat has more protein which can gum up and clog a mash tun
a protien rest at 127 degrees will break down the proteins
Wheat in the Brewhouse
PROS:
Higher protein level enhances head retention
Increased beers mouthfeel
Takes less time to steep because of no husk
they soak up water quicker.
Shorter modification time than barley
References