KRASTAL

KRASTAL is wheat used in the production of a special Belgian caramel malt, which imparts a unique aroma and flavor to beer. The malt is roasted at 150-170°C, allowing for rich notes of roasted wheat, corn flakes, and a light coffee aroma. Such malt highlights shades of bread, sponge cake, and cookies in beer, and also gives the drink a rich golden-amber color.

The use of KRASTAL is especially relevant for various types of wheat beer, such as Weizenbock, dark wheat, Witbiers, Hefeweizen, Kristallweizen, and Dunkelweizen. The recommended proportion of this malt in the mash is up to 15%, which allows achieving an optimal balance of flavor and color. The wort color reaches approximately 140 EBC units, and the extract on dry matter is about 82%, indicating the high quality characteristics of the raw material.

Moreover, KRASTAL is characterized by a protein content of about 13%, which contributes to the formation of the structure and taste qualities of the final product. Thanks to its unique properties and application, this wheat malt is an important component for creating beer with a rich aroma and rich flavor, which is valued by both professionals and enthusiasts.