Use to make wheat and weizen beers. Also, small amounts (3-6 %) aid in head retention to any beer without altering final flavor. Use 5 to 70 % in the mash, 40 to 70 % being the norm for wheat beers, combined with another higher enzyme malt.
Beer brewed in the German Hefeweizen style relies heavily on malted wheat as a grain. Under the Reinheitsgebot, wheat was treated separately from barley, as it was the more expensive grain.
Also called “white wheat” or “pale wheat”.