Irish Grown Wheat Malt World Exclusive!
A new Irish venture in malt is born!
We have been trialling this malt for a few months now, running it through its paces with many trials on many styles! The results have been spectacular. We are so proud to be the first to bring this to the market. This is not currently available to commercial brewers. We have managed to get our hands on a limited sample ahead of the official release!
We will only ask you to do one thing with this ââ¬â Brew with it!
So to help get you brewing we have an exclusive offer. How does this sound:
5kg of Premium Irish Grown Malted Wheat for ââ¬1
http://thehomebrewcompany.us8.list-...443046a0b03b162147&id=81730d0596&e=9362d6fc99
How to purchase:
Just purchase through the website via the link above along with your order. This offer is restricted to one per customer. This is a limited time offer to let you try the real quality of this new malt.
Backround
Minch Malt brings for the first time in Ireland, 100% Irish Wheat malt. Wheat grown in Ireland and malted at their maltings in Athy, Co.Kildare, Ireland.
Irish wheat yields are on average the highest in the world, driven by higher rainfall, mild winters and long cool summer days that help grain filling. That means one thing, big on extract coupled with head performance.
HOW IT IS MADE
A first for Ireland, 100% Irish grown wheat is malted on the Boby malting plant to produce unique small batch Irish Wheat Malt. Wheat Malt is made with a similar malting process to malting barley. Slightly shorter steeping time as the wheat does not contain its husk, and therefore absorbs water at a quicker rate to allow for germination. Germination takes place at high moisture content to allow for higher modification of the malt.
TYPICAL PROFILE
3-5 EBC. Protein imparts pleasant full mouth feel and improved head stability. Wheat Malt can be added in small amounts to Ales or Lagers to improve head retention and it is the core ingredient for Wheat Beers.
TYPICAL BEER STYLES
Wheat Beers / Weizen, Ales, IPA, American Pale Ale, Porter.
TYPICAL USAGE RATES
3-6% for head retention, 40-70% for wheat beers addition to mash tun with base malts. Similar gelatinisation temperature to pale malt.