Adjunct and unmalted
Flaked wheat
Unmalted and starchy, giving the pale, dense haze and soft body of a witbier.
Colour
2 L
4 EBC
Potential extract
35 ppg
points per pound per gallon
One kilo gives
+10.5
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
40%
of the grist
Enzyme
No
Needs a base malt in the mash to convert it
How to use it
Up to 40% in a wit. It has no husk at all, so plan the lauter before you plan the recipe.
Belongs in
- Witbier
- Lambic
- Hazy IPA
Recipes on this site that use it
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
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