Fermentable
Chocolate Wheat — Valley Malt
Valley Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Valley Malt
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 280.0 °L (740.8 EBC)
- Extract, fine-grind dry basis
- 68.0 %
- Moisture
- 4.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 8 % of grist
- Needs mashing
- No — can be steeped
Description
Wheat roasted dark, which is smoother than roasting barley because there is no husk to contribute astringency. Dark toast and chocolate bread without the bitterness.