Fermentable
Château Wheat Crystal — Castle Malting
Castle Malting
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Castle Malting
- Origin
- Belgium
- Type
- crystal-caramel
- Malt class
- crystal
- Color
- 57.1 °L (150.0 EBC)
- Extract, fine-grind dry basis
- 78.0 %
- Moisture
- 5.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 20 % of grist
- Needs mashing
- No — can be steeped
Description
Wheat stewed into a crystal at 140-160 EBC, which gives the caramel of one and the foam of the other. Castle put it at up to 20 % in dunkelweizen and weizenbock, where a barley crystal would flatten the head it is meant to build.