Red Wheat Malt

Red wheat can be used as part or all of base malt in wheat beers such as Weizenbier and Weiss Bier. It has a slightly higher protein than White Wheat Malt and is often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic wheat flour flavor. It also improves head and foam retention in any beer style. Product information… Store in a temperate, low humidity, pest free environment at temperatures of <90 ºF. Improperly stored malts are prone to loss of freshness and flavor. Whole kernel diastatic and preground malts are best when used within 6 months from date of manufacture. Whole kernel roasted malts may begin experiencing a slight flavor loss after 18 months.