Weyermann Wheat Malt
base malt · Weyermann · Germany
German malted wheat from Weyermann. Contributes haze, improved head retention, and a light bready-grainy character. Used in a wide range of wheat-forward and specialty styles.
4 brews
About
Weyermann's pale wheat malt — a light-coloured, mildly flavoured malted wheat that lends a creamy head, fuller mouthfeel and soft bready-grainy character without adding colour. It is the standard wheat malt for German wheat-beer styles and any recipe wanting the texture and head-retention benefits of wheat. Being husk-free it converts on its own enzymes but needs care at the lauter in high-wheat grists.
Specs
- Colour
- 2–5 EBC
- Extract (FD)
- 84–87%
- Max usage
- 70%
- Moisture max
- 5%
- Diastatic power
- 250 °WK
Usage
Typical 10–60% of the grist, up to ~70% in Hefeweizen as the dominant grain. Rice or oat hulls are recommended above ~40–50% to keep the husk-free mash draining. Pairs with Hefeweizen and Belgian wit yeasts whose esters and phenols define the style.