Wheat Malt

Wheat Malt is a highly functional, enzyme-rich malt that enhances head retention, body and mouthfeel, while contributing a delicate bready, doughy sweetness with subtle nutty undertones.  

With a pale straw hue, it is essential in European wheat beers including Hefeweizens, Witbiers and Dunkelweizens, but also plays a supporting role in Pale Ales and IPAs, where it improves foam stability and adds texture. 

Compared to Pale Ale or Lager Malts, Wheat Malt is higher in proteins and lacks husk, giving it a fuller body but requiring careful lautering.  

German wheat beers require a minimum 50% Wheat Malt in the mash, but any more than 70% can cause brewhouse problems. So, in German styles, somewhere between 50-70% Wheat Malt is considered the norm, but this can be slightly less for wheat beer adaptations in the UK and North America. 

It also benefits other modern craft beers though, adding silky mouthfeel, improved haze stability and a subtle, rounded malt character.