- PLUMP: 80
- THRU: 4.0
- COLOR: 3L
- MOISTURE: 5.0
- EXTRACT FG, DRY BASIS: 85.0
- EXTRACT FG/CG, DIFFERENCE: 1.5
- PROTEIN: 12.5
- SOLUBLE 6.25
- S/T: 50
- ALPHA AMYLASE: 60
- DIASTATIC POWER (LINTNER): 140
- FAN: 150
BEST SUITED FOR
- Used in a variety of styles, traditionally Hefeweizens & Witbier.
- Provides good foam & head retention when used at approx. 5%
FLAVOR PROFILE
- Flour or dough like characteristics, creamy
