Sensory: Bread, nut, biscuit, toffee and light caramel notes

Special malt for top-fermented beer styles, typically for:

• Wheat beer; American Wheat Beer, Leichtes Weizen, Weissbeer, Kristal Weizen, Bernsteinfarbenes Weizen, Dark Wheat beer, Weizenbock, American Wheat Wine, Berliner Weisse, Lambic and Fruit Lambic, Gueuze, Witbier, Gose, Lichtenhainer, Sathi
• Pale Ale; Koelsch-style, Blonde Ale, Summer Ale, German Rye Beer, Juicy Pale Ale, Hazy Pale Ale
• IPA; White IPA, Juicy IPA, Hazy IPA, NEIPA
• Strong Ale; Wheat Wine

Recommended addition: up to 80%. With an addition of up to 10%, a full body and foam stability in beers is achieved

Enzyme activity: high

Color:
3.0 – 5.0 EBC
1.6 – 2.3 Lovibond