German wheat malt - crucial for traditional Bavarian Hefeweizen.
1.5° L. Use up to 80% for wheat beers, or in smaller proprtions to add body and head retention to Kolsch, altbier, and other ales. Protein rest recommended.
1.5° L. Use up to 80% for wheat beers, or in smaller proprtions to add body and head retention to Kolsch, altbier, and other ales. Protein rest recommended.
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