Wheat Malt

Wheat malt is often used in non-wheat beers at about 5% of the grist to promote head retention. It has low colour values and is relatively high in enzymes. Used at higher concentrations, wheat's higher protein and fat content as well as its lack of a husk require special precautions. Use wheat with at least 1/3 of the mash being two-row barley. Rice Hulls are also a good idea (in fact you can make 100% wheat beer with the help of rice hulls).

Bavarian-style Weizen beers are available in unfiltered form or filtered . All are made from at least 50% wheat malt, with 66% wheat malt being typical. Because they are such complex and richly-flavored beers, they express themselves best at about 45-50 °F. Fruit garnish is quite unnecesaary, and actually hurts the head retention and flavor balance of the beer. Only the most touristy Bavarian bars serve Hefeweizen with lemon.

Wheat malt is only permitted as an ingredient in top-fermented beers, yet many hefeweizen beers are bottled with a bottom-fermenting yeast. As this yeast will be continuing the fermentation in the bottle, it's a matter of debate whether the end result is a pure top-fermenting beer.

WHEAT MALT EXTRACT is made from 60% malted wheat and 40% malted barley. This is not a blended product, but rather the wheat and the malted barley are mashed together, producing a clean and light colored extract. The resulting beer is an authentic WHEAT BEER. If you want a true WHEAT BEER without mashing - this is the product to use.

Beer brewed in the German Hefeweizen style rely mostly or entirely on malted wheat as a grain, as does Belgian witbier. Lambic also makes heavy use of wheat. Under the Reinheitsgebot, wheat was treated separately from barley, as it was the more expensive grain.

Note :- Information based on collected from many resources.