Wheat Malt a.k.a. White Wheat
Soft tang, lasting head, hazy body.
What it tastes like
Wheat malt brings three things to beer: a soft, slightly tart bread character; long-lasting foam; and a softer, hazier body. It's the foundation of weissbier, Berliner Weisse, witbier, and any wheat-forward American style. Modern hazy IPAs use 15-30% wheat malt for cloud and softness.
Best in these styles
For brewers — technical profile
Color (Lovibond)
1.5–3.5 °L
Color (EBC)
3–7
Max Use
70% (Bavarian weissbier minimum requires 50%)
Diastatic Power
Moderate to high
Where to source
Maltsters that produce or distribute this grain:
History
Wheat brewing in Bavaria predates the Reinheitsgebot, which was modified specifically to allow weissbier (the local royalty controlled the right to brew with wheat).
Other adjunct grains
Flaked Corn (Maize)
Light body and dry finish, the cream-ale standard.
dry finishlight bodysubtle corn sweetness
Flaked Rice
The lightest, driest adjunct.
dry finishvery light bodysubtle clean sweetness
Malted Oats
Oats that have been malted, contributing more body and flavor.
nuttycreamysoft cereal
Flaked Oats
The silky-mouthfeel grain that defines hazy IPA.
silky mouthfeelsubtle nutcreamy body