Fermentable
Special W — Weyermann
Weyermann
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Weyermann
- Origin
- Germany
- Type
- crystal-caramel
- Malt class
- crystal
- Color
- 113.6 °L (300.0 EBC)
- Extract, fine-grind dry basis
- 73.0 %
- Moisture
- 6.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 30 % of grist
- Needs mashing
- No — can be steeped
Description
The darkest of the Weyermann caramel malts, and the one that tastes of fruit rather than sugar: plum, raisin and dark crust. It carries a doppelbock or a Belgian dark strong where a roasted malt would only make it bitter.