Description
1.7-2.6 °L - Viking Malt - Viking Wheat Malt is produced from spring wheat. Wheat goes through all the same process steps as done with barley malting. Anyway, some special attention is needed during the germination because the shape of wheat kernels may promote very dense bed formation. Also the fact that the root let growth is modest keeps the wheat bed very tight. Due to this the temperature of the bed tries to rise easily. Especially during summer times there should be enough cooling capacity to perform controlled germination. Kilning end temperatures are in the area of 72-80C.
Viking Malt’s Wheat Malt is well modified malt giving easiness in the brewing process. There is enough “everything” and it works well in high percentages giving its own amylase activity into the brew. The Viking Malt Wheat malt gives good flavor with low coloring values. The extract content is high.
In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons.
Malt Specification:
Moisture % - max. 6.0
Extract fine % dm - min. 82.0
Color °L - 1.7-2.6
Protein % dm - max. 13.0
Sol. nitrogen mg/100 g - max. 800
Free amino nitrogen mg/l - 90-150
Viscosity mPas - max. 2.0
Diastatic power WK dm - min. 250
See the Documents tab below for Product Information and Typical Analysis.
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