Fermentable
CBW Bavarian Wheat DME — Briess
Briess
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Briess
- Origin
- United States
- Type
- extract
- Malt class
- non-buffering
- Color
- 3.0 °L (6.7 EBC)
- Extract, fine-grind dry basis
- 97.0 %
- Moisture
- 3.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 100 % of grist
- Needs mashing
- No — can be steeped
Description
The dry form of Bavarian Wheat: 65 % malted wheat and 35 % malted barley spray-dried to 97 % solids. A convenient way to lift the wheat character and head retention of an otherwise all-barley extract batch without adding grain.
Source
brewingwithbriess.com (PDF)