Looking for a solid Pilsen style base malt? This grain has your name on it. A versatile grain that can be used for lager, pilsners, Belgian, German styles and many more. It produces a clean, crisp, light colored wort that really lets the specialty grains shine through.
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Styles
Want to improve the head of your beer without changing taste, color, or aroma? Use 2 Row Carapils Malt for up to 5% of your grain bill and it will do just that. Totally devoid of enzymes, steep it in hot water or mash it in.
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Styles
Weyermann Pale Wheat malt is an ideal foundation grain for continental wheat beer styles like Hefeweizen and Kristallweizen, and an essential ingredient in North American wheat ales. It adds very little color to wort but contributes a robust, malty-sweet flavor with notes of bread, nuts, toffee, and light caramel.
Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can also improve head formation and retention, depending upon the other grist constituents. In top-fermented beers, Weyermann® Pale Wheat malt performs especially well, adding creaminess, body, and complex wheat flavors.
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Acidulated Malt is typicall used at 1 to 10% to lower mash and wort pH. Great for brewing pilsner with soft water and also recommended for hefeweizen mashes.
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Safbrew T-58 Dry Ale Yeast is great for fermenting Belgian Ales and Wheat beer with a slightly spicy aroma and palate. It forms a solid sediment level at the end of secondary fermentation and is often used for bottle conditioning.
Usage: Temperature: 59°-68° F. Expect moderate attenuation and low flocculation.
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