Unmalted Wheat is a raw wheat grain used an a brewing adjunct to enhance body, mouthfeel, haze, and head retention. It contributes a grainy wheat character with minimal sweetness. Unmalted wheat has a much higher protein content than malted or flaked wheat which helps promote haze formation. It is possible to use Unmalted Wheat as a base malt, but the process requires additional enzymes for conversion and a modified mash schedule.
Origin
North America
Suggested Styles
Witbier, Belgian White Ale, Hazy/NEIPA, American Wheat, Farmhouse Ale, Mixed/Specialty Grain Ales
Usage Rates
5-10% to improve head retention and mouthfeel
10-30% for enhanced body, haze, and wheat character
Higher usage rates are common in traditional Witbier, commonly with a modified mash schedule
| Color (°Lovibond) | 1.5-4.0 |
| Diastatic Power (°Lintner) | 0 |
| Protein | 8-15% |