Type: Grain (Wheat)
Category: Base Malt
White wheat malt has a doughy, malty, bready flavor and aroma, with white wheat having a slightly milder wheat flavor than red wheat. High protein levels in wheat lend a fullness of body and excellent head retention. Use smaller proportions of the dark wheat malt to add body and head retention to other dark ales.
Read More: The Complete History of the Hefeweizen Yeast
Wheat Malt Brewing Values
These are the common ranges that we've seen with Wheat Malt over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.
This product must be added into the mash to be effective.
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
(2 - 6° Lovibond)
Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing.
PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected.
Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency.
If you see an error in our data, please let us know!
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