From Weyermann of Bamberg, Germany, Chocolate Wheat malt is especially good in dark wheat beers (dunkelweizens) and in brown to black beers.  Use just a touch in amber beers. Adds a unique flavor accent to bocks, alts, etc. Very unique flavor. No enzyme power.

Color: 475-500 L

Recommended usage: Max % of batch: 10% Adds about .007/lb/5gal to gravity.

Instructions:
Add crushed grain to mash of all-grain beer, or use "tea bag" method with extract recipes-- add grains to cold water at beginning, heat to approx 155 deg, hold for 20 minutes then strain out before boiling.

Package Size: 1 lb