Flaked Wheat

Flaked Wheat is an unmalted adjunct prized for its ability to boost mouthfeel, body and head retention, particularly in hazy and wheat-forward beer styles.  

Produced by steaming and rolling raw wheat, it retains high levels of proteins and gums that enhance foam stability and contribute to a soft, smooth texture.  

Its flavour is clean and neutral, with a subtle grainy sweetness, making it a flexible addition in a wide range of beers – from traditional Belgian Witbiers to modern New England IPAs.  

Typically used at 5-20% of the grist, it complements both base and speciality malts by improving body without overpowering the flavour profile.  

Compared to Wheat Malt, Flaked Wheat has no enzymatic activity and contributes a more raw grainy character. It’s ideal when working with highly modified base malts and looking to introduce haze, creamy texture and stability without malt sweetness.