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Viking Wheat Malt is kilned in a similar way to Pilsner malt.
Can be used to aid head retention & add flavour.
Usage rate of up to 50% ( in wheat beers ) .
EBC - 4-6
Viking malts are recommended for use as a base for a chosen beer type. In combination with our special selection, any type of beer can be designed. These malts can be also used together with the right proportion of different adjuncts. Our Classic malts are high in enzymic power and pale in colour. Flavours are dominated by malty, nutty, and green notes.
Viking special malts offer brew masters a full selection of malts for designing Pils, IPA or any other brew. Typically these malts are low or nil in enzymic power. The usage rate of any specific malt depends mainly on that feature. Flavours are varied - from the cereal notes of the Munich malt, to the coffee aromas of our Chocolate malt.