Unmalted Wheat
adjunct
Raw unmalted wheat grain. Adds protein haze, improved body, and authentic texture in traditional styles. Used in lambic, witbier, and Flanders red ale. Requires a protein rest or cereal mash for efficient conversion.
3 brews
About
Raw, unmalted wheat grain. It carries no enzymes of its own and a high protein load, so it lends body, a soft grainy character and lasting protein haze to traditional styles — lambic, witbier and Flanders red — while relying entirely on the base malt's enzymes for conversion. The haze and texture it brings are exactly what those styles want.
Specs
- Colour
- 2–4 EBC
- Max usage
- 40%
- Diastatic power
- 0 °WK
Usage
Requires a protein rest or cereal mash for efficient conversion and to manage its sticky, husk-free starch. Use with a well-modified base malt for enough diastatic power. Typical up to ~40% of the grist in haze-forward and traditional styles; oat or barley hulls help the lauter run.