Diastatic Wheat Malt, Weyermann, EBC: 3–5

Weyermann® Diastatic Wheat Malt – weighed out

Diastatic Wheat Malt is a pale, enzyme-rich wheat malt produced from high-quality German wheat. It has very high enzymatic activity and contributes natural enzymes that support the conversion of starch into fermentable sugars during mashing.

Application and taste

The malt is particularly suitable for recipes with unmalted grain or a high proportion of speciality malt, where extra enzyme capacity is needed. It can also be used when a high attenuation is desired. The flavour profile is mildly malt-sweet.

Weyermann recommends it for, amongst other things, Weissbier, Kölsch-inspired beer, ale, IPA, Brut IPA, multigrain beer and American light lager.

• Colour: 3–5 EBC
• Raw material: German quality wheat
• Enzyme activity: very high
• Diastatic strength: at least 300 WK
• Extract in dry matter: at least 81 %
• Protein in dry matter: 11–14 %
• Insurance period: maximum 20 minutes
• Recommended proportion: up to 50 %

Order the quantity you need

The item is sold by weight, so you can order the quantity that fits the recipe. You can optionally choose flaking on the product page.

If you need a whole bag, you can choose Diastatic Wheat Malt from Weyermann in a 25 kg sack.