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Base Malts and Specialty Grains

Base malts provide the foundation of fermentable sugars for beer, while specialty grains add color, flavor, and character. From pale 2-row barley to rich crystal malts and roasted grains, these ingredients form the backbone of your beer recipe.

Showing 641 to 656 of 656 grains.

Simpsons • United Kingdom

Wheat Malt

Even small additions can enhance head retention and foam. Used at 50 – 60% for wheat beers.

  • Yield: 35.8 oe
  • Color: 2.28426 L

Powells Malt • Australia

Wheat Malt

Wheat Malt is principally used for Weizenbier and Weissbier. It is also used in smaller percentages for Kolsch Beers and Altbier. Wheat Malt produces beers with a creamy, spicy flavour, fuller mouth feel and enhanced head retention.

  • Yield: 35.1 oe
  • Color: 1.01523 L

Castle Malting • Belgium

Wheat Malt

Features: Belgian wheat malt. Kilned at up to 80- 85°C. Usage: Wheat beers, white, light beers, beers with low or no alcohol. Recommended proportion: 40%. Characteristics: Enhances the peculiar taste of wheat beers. Wheat malt is essential in making wheat beers, but is also used in malt-based beers (3–5%) thanks to its protein that gives the beer a fuller mouth feel and enhanced beer head stability.

  • Yield: 36.3 oe
  • Color: 2.3 L

Malteries Franco-Belges • France

Wheat Malt

Contributes higher extract, improved foam and head retention, and improved flavor to light beers and wheat beers.

  • Yield: 37.1 oe
  • Color: 1.9 L

Gladfield • New Zealand

Wheat Malt

Gladfield Wheat Malt is produced from an old English wheat variety that modifies very well. The resulting malt gives clean light coloured wort.

  • Yield: 36.9 oe
  • Color: 2.08122 L

Viking Malt • Finland and Poland

Wheat Malt

Wheat malt is made from high quality wheat. Varieties suitable for the brewing purposes are used. The malting process does not differ much from pilsner malt production. Final air-on temperature is normally between 72-80 °C. Applications: Wheat malt is used mainly for wheat beers and some other top fermented beers. Wheat malt is also used for lager beers for flavor enrichment and to improve foam stability. Typical rate of usage is around 50 % of the grist for wheat beers and appr. 20 % for the premium lagers.

  • Yield: 34.9 oe
  • Color: 2.53807 L

Hoepfner Malz

Wheat Malt Dark

erman-grown top-quality wheat. Product Characteristics: Signature malt for Bavarian Dunkelweizen and similar beers. Adds creaminess, body, and complex wheat flavors, as well as some color to top-fermented beers. Recommended Quantities: Up to 70% in Bavarian-style Weizenbiers Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers

  • Yield: 36.7 oe
  • Color: 7.0566 L

Ireks • Europe

Wheat Malt Dark

Wheat Malt dark serves to intensify the brown hues and malt aromas in wheat beers and other top-fermented beer specialities.

  • Yield: 35.3 oe
  • Color: 8.12183 L

Ireks • Europe

Wheat Malt Light

Wheat Malt is distinct due to a very high extract content and it hardly influences the colour of the beer. It is suitable as a basis for wheat beers and as a component for top-fermented beers such as Ale, Kölsch, Alt and Multi Cereal Beers.

  • Yield: 35.5 oe
  • Color: 2.03046 L

Weyermann® • German

Wheat Malt Pale (Organic)

Wheat malt is produced by using german quality wheat from certified organic cultivation. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials.

  • Yield: 35.1 oe
  • Color: 2.05 L

Rahr • Canada

White Wheat

Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • Yield: 36.8 oe
  • Color: 2.25 L

Belgium

White Wheat Malt

Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • Yield: 37.7 oe
  • Color: 2 L

Briess • North America

White Wheat Malt

Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • Yield: 37.3 oe
  • Color: 2.5 L

Canada Malting • Canada

White Wheat Malt

Made with superior grade white wheat for the production of traditional German Wiessbier and American Wheat Beer. This malt can also be used for added head retention and mouth-feel in ay beer.

  • Yield: 37.2 oe
  • Color: 3.4 L

The Swaen • Europe

WhiteSwaen© Classic

Imparts special taste of wheat beers. This wheat malt is essential in making wheat beers but is also used in barley malt-based beers (3–5%) thanks to its protein level that gives the beer a fuller mouthfeel and enhanced head stability. Very rapidly cured at 80°C to avoid increased colour formation. Produces smooth, sparkling beers which emphasize the typical top fermented beer and wheat aroma. Results: Excellent wheat beers with aromas, perfect for styles. Typical top-fermented aroma.

  • Yield: 35.1 oe
  • Color: 4 L

Mecca Grade • North America

Wickiup (Hard Red Spring Wheat) Malt

Wickiup wik·ee·up is the missing link in creating classic wheat beers; Wickiup provides a deeply rich, "Cream of Wheat" wort with a hint of bread crust and brown sugar. Details: Color: 3.7 SRM, PPG: 37. C071I, W071I, G071K

  • Yield: 34.7 oe
  • Color: 2.9 L

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