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Two Track Malting Co. ASTRO WHITE WHEAT

Astro White Wheat is unique since it is a hard spring wheat developed specifically for malting by Arrow K Farms. By developing this wheat variety specifically for malting in mind, this delivers a nice complex flavor that makes the wheat flavors shine in your creations. Astro White Wheat has a clean sweet malt and sweet bread dough aroma. The flavor embodies sweet wheat and soft bread dough on the tongue with a full-bodied finish.

Features: High Quality

Technical Data Sheet
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Knowde Enhanced TDS

Identification & Functionality

Ingredient Origin
Food Ingredients Functions
Wheat Malt, Base Malt

Features & Benefits

Food Ingredients Features
Grain History

AKF-Astro is a hard white spring wheat developed and grown by Arrow K Farms. The Greg & Stacey Kessel family operate Arrow K Farms just a few miles east of Theodore Roosevelt National Park in western North Dakota.
Two Track Malting uses grain grown without irrigation by producers practicing regenerative agriculture. This results in the highest quality grain with the least environmental impact.

Applications & Uses


Malt Analysis
ValueUnitsTest Method / Conditions
Fine Grind - Coarse Grind, Dry Basis7.1%-
Coarse Grind, Dry Basis73.3%-
pH Value6.05--
Diastatic Power105°L-
Fine Grind, Dry Basis80.4%-
Free Amino Nitrogen Content136mg/L-
Moisture Content6%-
Soluble Protein Content5.12%-
Total Protein Content15.8%-
α-amylase Content52.8D.U.-
β-glucan Content143mg/L-

Technical Details & Test Data

Malt Sensory Profile

Two Track Malting Co. ASTRO WHITE WHEAT - Malt Sensory Profile

Technical Information

Hot Steep Method

Items needed to perform the Hot Steep Method:

  • Malt to be tested
  • 24-ounce Thermos
  • Funnel
  • Cone coffee filter
  • Coffee grinder
  • Scale capable of weighing 50.0 g (± 0.1 g)
  • Glass beaker, tall, 600 mL volume
  • Thermometer, standard, 0-200°C
  • Quart sized large or small mouth canning jars
  • Heating apparatus, capable of heating water to 65°C

1. Grind 50 g. of malt in coffee grinder (grind for 10-15 seconds)
2. Add 400 ml of 65°C (149°F) water to Thermos
3. Add malt grist to water, cap thermos and shake for 20 seconds
4. Let rest for 15minutes
5. When timer is up, swirl for a few seconds then pour into filter in funnel over large jar
6. Collect 100ml of wort and add it back into filter
7. Collect and taste

Check Your Malt Grind

Take 100g of milled malt grist and place in a #14 sieve stacked over a #30 sieve over a #60 sieve over a pan. Slide 18" back and forth on a smooth surface for 3 minutes, stopping to tap stacked sieves sharply on surface every minute. Record Grist retained in each sieve. Chart below gives percentage of what should be retained in each sieve for each grind.

100 gram sample #14 sieve #30 sieve #60 sieve Pan
Coarse grind 78 grams 14 grams 4 grams 4 grams
Medium grind 53 grams 28 grams 11 grams 8 grams
Fine grind 25 grams 25 grams 30 grams 20 grams

Calculating PPG and OG

PPG (Specific gravity of 1 lb of fermentable in 1 gal of water) / PPG=46.214 x (DBCG/100-MC%/100-0.002)

Original Gravity Calculation / OG=1+(EF%/100) x (PPG x MW/BV)

MW = Malt weight in pounds
BV = Batch volume in gallons
EF% = Mashing efficiency
OG = Original gravity
PPG = Pounds per gallon
MC = Moisture content
DBCG = Dry basis coarse grind extract