Wheat Malt

HOW ITS MADE

Wheat is malted with a similar malting process to malting barley. Slightly shorter steeping time as the wheat does not contain its husk, and therefore absorbs water at a quicker rate to allow for germination. Germination takes places at high moisture content to allow for higher modification of the malt.

TYPICAL PROFILE

Max 5.5 EBC. Protein imparts pleasant full mouth feel and improved head stability. Wheat Malt can be added in small amounts to Ales or Lagers to improve head retention and it is the core ingredient for Wheat Beers. Full list of specs under Additional Information.

TYPICAL BEER STYLES

Wheat Beers / Weizen, Ales, IPA, American Pale Ale.

TYPICAL USAGE RATES

3-6% for head retention, 40-70% for wheat beers addition to mash tun with base malts. Similar gelatinisation temperature to pale malt.