Beer Making
Wheat is a more difficult grain to malt than barley as it has no husk. It is also more difficult to mash for the same reason. German Weissbier brewers use up to 70% wheat malt in their grist, but 50% is a more realistic proportion for the home brewer. Wheat malt is an excellent adjunct in many types of beer as it promotes head formation and retention.
-
Wheat Malt (Dark)
from £1.75More information
Not particularly dark in colour but richer in flavour than the standard Wheat malt. It is only produced in Germany and is used for Weissbiers, Kölsch, Alt and some other top fermented beers. Could be incorporated into many British style recipes, particularly those low in alcohol.
Germany
Colour 15 EBC; Maximum Percentage 70% -
Wheat Malt (Pale)
from £1.50More information
Wheat is a difficult grain to malt, as it has no husk to protect the delicate acrospire. It has, however, many beneficial properties for the brewer to take advantage of. It is generally used only in top fermented beers, especially the Bavarian Weissbier, but can be used to enhance roundness of flavour and head formation in most beer styles.
United Kingdom
Colour 3 EBC; Maximum Percentage 70%
