Hop oils, also known as essential oils, constitute between 0.5% to 4% of the hop cone, depending on the variety. The volatile chemicals that
Wheat, Rye and Spelt
Wheat, Rye and Spelt
You can download the batch analysis of any Weyermann® malt by scanning the analysis code on Weyermann® bags. For instructions on how to do this, please click here. Links to QR readers can be found at the bottom of this Weyermann speciality malt page
Upon request Weyermann® are able to custom produce any of their malts from 100% organically certified raw materials, processed in accordance with all applicable organic standards.
Prices and availability on application.
Certified by Kiwa BCS Öko Garantia DE ÖKO-001
Pack sizes for malt are also offered in 400kg – 1000kg. The sales team will be able to advise on availability and lead times.
|Product||Description||Crushed 25kg||Whole 25kg|
Weyermann® Pale Wheat Malt
Produced from quality wheat. Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavours to top-fermented beers. Flavour: notes of bread, nuts, biscuit, toffee and light caramel
Weyermann® Dark Wheat Malt
Produced from quality wheat. Signature malt for Bavarian Dunkelweizen and similar beers. Adds creaminess, body, and complex wheat flavours, as well as some colour to top-fermented beers. Flavour: notes of bread, biscuit, honey, toffee, and caramel
Produced from quality wheat. Nearly 100% level of caramelisation. Adds creaminess, body, colour, and some phenolic wheat flavours to top-fermented beers.Flavour: mild notes of caramel, almonds, biscuit; bready aroma.
Weyermann® Chocolate Wheat Malt
Produced from quality wheat. Processed slowly and thoroughly by our drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds deep-opaque colour and complex flavours to very dark ales. Flavour: mild roasty aroma; notes of coffee, dark chocolate, and bread.
Weyermann® Oak Smoked Wheat Malt
Produced from quality wheat. Carefully dried over hot, smoky ambers of well-aged oak wood to achieve characteristic, while preserving relatively pale colour.Flavour: mild, delicate, and well-rounded aroma of oak smoke; malty-sweet; notes of vanilla and honey.
Weyermann® Rye Malt
Produced from quality rye. Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer.Flavour: strong emphasis on typical rye aroma; malty-sweet; notes of bread and honey
Produced from quality rye. Carefully caramelised brown kernels lend a slightly aromatic, biscuit-like, smooth rye component and dark-brown colour to finished beer.Flavour: typical rye aroma; intense aroma of bread, coffee, dark chocolate, and dried fruits.
Weyermann® Chocolate Rye Malt
Produced from quality rye. Carefully and evenly roasted rye malt. Enhances deep opacity, aroma, and creaminess of dark ales. Flavour: mild notes of coffee, chocolate, nuts and bread.
Weyermann® Chocolate Spelt Malt
Produced from quality spelt. Spelt wheat, also known as dinkel, is an old wheat variety. Intended for speciality beers. Processed slowly and thoroughly by our drum process. Evenly roasted, coffee brown, aromatic kernels. Adds colour and complex flavours to very dark brews.
The “I-nigma” barcode reader is a free smartphone application which works very well to download the batch malt analysis by scanning the analysis code from Weyermann® bags.
In some operation systems the analysis pdf is stored in the “download” folder.
For I-OS: “IBooks” can be used to store the analysis.
The analysis can be printed or forwarded by email, WLAN or Bluetooth now.