OPTIMA Wheat Malt

Wheat malt is light in colour (EBC 4.5 to 5.5). It is distinguished by a high level of beta-amylase, but a low level of alpha-amylase. Due to the high content of pentosans, it improves beer foam stability. Wheat malt has no husk, which is why filtration of wheat beers is usually more difficult. It contains slightly more proteins than barley malt.

It can be up to 100 percent of the grist, although in such conditions it is necessary to take into account the need to take a break at 70-72 degrees Celsius (you can add some Pilsner malt). Today, for the vast majority of beers, brewers often add up to 5 percent wheat malt in the grist to improve foam density and firmness without changing the flavour too much.

Aroma: cereal, corn flakes, slightly cellary and starchy.