HOW ITS MADE
We produce this malt at our sister plant Les Maltiers Malteries Franco-Suiss in Issoudun France. Wheat sourced from France 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.
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.