Barley may be the first choice in brewing but that doesn't mean that other grain doesn't work really well in your beer. Other grains have been used in beer for several reasons. Cost, availability, war, and politics have all played a part in what grains were used for brewing. Today these grains are added by choice and can include:
Belgian Wheat Malt
Origin | Belgium |
Yield | 81.0 % |
Potential | 1.037 |
Color | 2.0 SRM |
Max in Batch | 60.0 % |
Moisture | 4.0 % |
Protein | 11.5 % |
Coarse Fine Difference | 1.5 % |
Diastatic Power | 74.0 % |
Recommend Mash | TRUE |
Notes | |
Compare various malts with the Malts Chart |
Dark Wheat Malt
Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.
Origin | Germany |
Yield | 84.0 % |
Potential | 1.039 |
Color | 9.0 SRM |
Max in Batch | 20.0 % |
Moisture | 3.5 % |
Protein | 11.5 % |
Coarse Fine Difference | 1.5 % |
Diastatic Power | 10.0 % |
Recommend Mash | TRUE |
Notes | |
Compare various malts with the Malts Chart |
German Wheat Malt
Malted wheat base for use in all wheat styles.
Origin | Germany |
Yield | 84.0 % |
Potential | 1.039 |
Color | 2.0 SRM |
Max in Batch | 60.0 % |
Moisture | 4.0 % |
Protein | 12.5 % |
Coarse Fine Difference | 1.5 % |
Diastatic Power | 95.0 % |
Recommend Mash | TRUE |
Notes | |
Compare various malts with the Malts Chart |
White Wheat Malt
White wheat gives a malty flavor not available from raw wheat.
Origin | US |
Yield | 86.0 % |
Potential | 1.040 |
Color | 2.4 SRM |
Max in Batch | 60.0 % |
Moisture | 4.0 % |
Protein | 14.5 % |
Coarse Fine Difference | 2.2 % |
Diastatic Power | 130.0 % |
Recommend Mash | TRUE |
Notes | |
Compare various malts with the Malts Chart |
Used in Weiss, Wit and White beers