Raw / Unmalted Wheat a.k.a. Unmalted Wheat
Soft tang, classic Belgian witbier ingredient.
What it tastes like
Raw unmalted wheat is the traditional witbier grain alongside malted barley. The unmalted form retains more starch haze and a sharper soft-tart character than malted wheat. Used at 30-40% it produces classic Belgian witbier; at lower rates it adds body and haze to other styles.
Best in these styles
For brewers — technical profile
Color (Lovibond)
1.5–2.5 °L
Color (EBC)
3–5
Max Use
40% of grain bill
Diastatic Power
None
Where to source
Maltsters that produce or distribute this grain:
History
Belgian witbier has used unmalted wheat for centuries. Hoegaarden's revival of the style in the 1960s reintroduced unmalted wheat to mainstream brewing.
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