Red brown, unhopped extract with a high concentration, produced from Weyermann® Vienna Malt, Weyermann® Melanoidin Malt and Weyermann® Pilsner Malt. It is produced by a decoction mashing process. The malt extract tastes sweet with a well-balanced malt aroma.
The desired wort gravity can be achieved by means of dilution with brewing water. Weyermann® dilution guidelines are available below under Downloads.
Weyermann® malt extracts can be combined with all hop products. The duration of the wort boiling depends on the isomerization time of the hop products used and the desired bitterness.
EBC: 65 – 75
lovibond: 15.6 – 19.3