Base malt
Wheat malt
Bready and slightly tart, with high protein that builds head retention and a permanent haze.
Colour
2 L
4 EBC
Potential extract
37 ppg
points per pound per gallon
One kilo gives
+11.1
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
70%
of the grist
Enzyme
Yes
Converts itself, and has power spare for adjuncts
How to use it
Half or more of a weissbier grist. It has no husk, so a big proportion means a slow run-off and rice hulls.
Belongs in
- Weissbier
- American Wheat Beer
- Witbier
Recipes on this site that use it
Everyday Blonde
0.30 kg · 4.8% · 21 IBU
17% of the gristHazy IPA
1.00 kg · 6.5% · 29 IBU
6% of the gristKolsch
0.25 kg · 4.8% · 22 IBU
53% of the gristBavarian Hefeweizen
2.50 kg · 5.1% · 8 IBU
57% of the gristWeizenbock
3.80 kg · 6.8% · 16 IBU
9% of the gristFarmhouse Saison
0.50 kg · 6.8% · 25 IBU
49% of the gristKettle-Soured Gose
2.00 kg · 4.6% · 7 IBU
48% of the gristBerliner Weisse
1.40 kg · 3.4% · 4 IBU
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.
Find Wheat maltAn affiliate search link, scoped to this malt rather than to a guessed listing.