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Wheat Malt - Viking Malt

    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.

     

    Wheat Malt - Viking Malt

      Product form

      SKU: GR905C

      $2.69

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      5+ $2.42
      10+ $2.29
      30+ $2.15
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        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.

         

        Documents
        GR905 Data Sheet
        Important Warnings & Shipping Info +
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        Shipping Weight: 1.1 lb
        • 5 stars: 2 (100%)
        • 4 stars: 0 (0%)
        • 3 stars: 0 (0%)
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        R
        Robert M.
        European Wheat at a North American Price Point

        I had a chance to taste this wheat malt against Briess and Weyermann. True, it is hard, but I had no problems milling with my Malt Muncher 3 at .030. I found the taste to be far superior to the Briess equivalent, which tasted like cardboard in comparison. The Weyermann would be the gold standard, in my opinion, and I found the Viking wheat to be almost, but not quite, as good tasting. But it is currently 25% less expensive than Weyermann, making it an attractive alternative.

        P
        Patrick R.
        Great Wheat Malt for the Best Price

        I've used Viking Malts nearly exclusively for my latest brews. Started out as an experiment to see if the cheaper malts would compare to name brand malts and boy was I surprised at the quality and taste! I brew heavier beers and lots of Dunkelweizen, the Viking Wheat has performed perfectly with taste and color! When you can purchase 10lbs paying $0.90 per pound and make superior brew, that is a WIN WIN!

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