Brewer's Friend Home Brewing Software

Weyermann CaraWheat is about as caramelized in terms of malts as you can get. Superior quality drum roasted German wheat, this malt adds a creamy body, and color to your beer. Somewhat phenolic what flavors make it's way through with hints of almond, caramel, and biscuit.

General Info

• Origin:
• Malt Type: Crystal/Caramel
• Grain Origin: Germany
• Color: 42-53 °Lovibond (110-140 EBC)
• Protein:
• Moisture: 6.5% max.
• Extract (dry): 68% min.
• Diastatic Power: 0 °Lintner
• Usage: 15% max.

Styles

• Dark Ale
• Hefe-Weizen
• Dunkel-Weizen
• Top Fermented Beer

Aromatic Kiln is a strong malt by most measures. Providing a strong malt aroma and deep malt coloring as a product of it's kilning you can use Aromatic Kiln for up to 30% of your grain bill, but it is on the low side of diastatic enzymes (one of the enzymes converting starches into sugars so the yeast can convert those sugars to booze!) so most prefer to use it as a specialty malt aiding in styles like Ambers and Reds to get the darker coloration.  

General Info

• Origin: Belgium
• Type: Lightly Kilned Toasted Malt
• Variety : 2- row summerbarley
• Moisture : max 4.5 %
• Color : 40 - 60 EBC
• Lovibond: 17-21
• Extract fine D.M. : min 79 %
• Total protein : max 12.0 %
• pH : 5.2 – 5.7

Styles

• Abbey Ales
• Ambers
• Ales
• Bocks
• Trappist