A wheat malt kilned to a darker color.
7.5° L. Use up to 50% for dark wheat beers, weizenbocks, or in smaller proportions to add body and head retention to other dark ales. Protein rest recommended.
7.5° L. Use up to 50% for dark wheat beers, weizenbocks, or in smaller proportions to add body and head retention to other dark ales. Protein rest recommended.
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