SWAEN® WHEAT DARK
SWAEN® WHEAT DARK is richer in flavor with a flimsy, more sparkling beer with a typical ale aroma. Perfect for making wheat beers but also used in barley malt-based beers. Gives the beer fuller body and head stability. Cured at 100 to 110 °C. Dark wheat malt is used predominantly for dark wheat beers, alt beers, and dark low alcohol beers. Best pick for outstanding wheat & other special beers.
Product families
Applications
- Beer Brewing
- Liquor & Spirits
Product Families
- Flours & Grains Products
- Other Whole Foods & Extracts
Other characteristics
- Brand
- SWAEN
- Ingredient Name
- Malt
- Usage
Wheat beer, light beers, alcohol-reduced and non-alcoholic beers, top fermented beers, Kölsch, Ale, Hefeweizen, Alt.; Results - Excellent wheat beers with aromas perfect for styles. Typical top-fermented aroma.; Rate - Up to 60%
- Markets
- Food & Nutrition
- Ingredient
- Wheat
- Regulations
All our malts are manufactured in strict conformity with the internationally accepted requirements HACCP (Hazard Analysis of Critical Control Points). All our malts conform to EU and International regulations regarding the maximum allowable residues of pesticides, herbicides, fungicides, insecticides, as well as traces of mycotoxins and nitrosamines. All our malts are transported only by GMP-certified transporters.
- Technology
- Food Ingredients
- Item Packaging
25kg bags, 50kg bags, bulk, bulk in liner bag in container.
- Ingredient Origin
- Plant Origin
- Shelf Life Storage
Store in a temperate, low humidity, pest free environment at temperatures of < 40 ºC. Improperly stored malts are prone to loss of freshness and flavor. Preground Malts best when used within 6 months from date of manufacture. Whole Kernel Roasted Malts may begin experiencing a slight flavor loss after 18 months.
- Food Ingredients Functions
- Base Malt
- Food and Nutrition Applications
- Beer
Technical data
Table 1 of 1
11 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Color | 4.0 - 9.0 | — | Lovibond |
| Color | 10.0 - 25.0 | — | EBS |
| Moisture Content | max. 5.5 | % | — |
| Extract (Dry basis) | min. 82 | % | — |
| Total Protein Content | max. 13.5 | % | — |
| Soluble Protein Content | 3.5 - 4.4 | % | — |
| Kolbach Index | 36 - 44 | % | — |
| Hartong 45° | 36 - 43 | % | — |
| Viscosity | max. 1.85 | mPa.s | — |
| pH | 5.6 - 6.1 | — | — |
| Calibration (Rejected) | max. 2.0 | % | — |
