Wheat Malt

[Budgie]

Evening all,

I recently brewed my first Hefeweizen which was the first time I'd used wheat malt. I picked up a 3K bag so I've got a Kg or so left over.

I've read about Brewers using wheat to improve head retention, and I'm currently emjoying a couple of pale ales from Black Sheep whilst watching the footie (I'm more impressed with the ales so far!) which both lost wheat as an ingredient.

So, I'm thinking of adding some wheat to my next batch. My question is what percentage of wheat would you use in a pale/golden ale? I'd guess maybe somewhere in the region of 10% but that's not really based on any sound knowledge!

Cheers.

 

[TheRedDarren]

Yea, I go for about ten percent.
It lightens the body a bit so you can use it for head retention especially if you're trying to lower malt intensity or lighten the colour.
Quite a good one for all malt, high gravity beers.

 

[MyQul]

According to the brupaks grain guide you can actually add quite a lot, up to 70%

PALE WHEAT MALT ( UK)​

Wheat is a difficult grain to malt as it has no husk to protect the delicate acrospire. It has, however, many beneficial properties for the brewer to take advantage of. It is generally used only in top fermented beers, especially the Bavarian Weissbiers, but can be used to enhance roundness of flavour and head formation in most beer styles.
Colour 3 - 4 EBC; Maximum percentage 70 %


http://www.brupaks.com/BRUPAKS GRAIN GUIDE WEB.htm

 

[cheshirehomebrew]

I would go with 10% unless you want to make a specialist wheat beer