Wheat Malt

Wheat malt is a base malt that brings both fermentable sugars and distinctive character to your beer. It has enough enzymatic power to convert on its own, but is most often used alongside barley malts to build complexity and balance.

It contributes a soft, bready flavor with a smooth, slightly creamy mouthfeel. Wheat also enhances head retention and gives the beer a fuller, more rounded body. It is essential in styles like Hefeweizen and Witbier, but can be used in smaller amounts to improve texture and foam in almost any recipe.

Because wheat malt is huskless, rice hulls are almost always a good idea for proper lautering. Even usage below 15% of the grain bill can add some peace of mind to avoid a stuck mash. 

Recirculating the mash is also very beneficial as high beta glucan and protein create haze in beer.