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Briess Red Wheat Malt
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Description

2.3° L Briess Malting - Use as part or all of base malt in wheat beers. Runs efficiently through the brewhouse with slightly higher protein than White Wheat Malt. Often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic creamy, sweet, wheat flour flavor. Improves head and foam retention in any beer style. 

 

See attached Document for Typical Malt Analysis

Community Q&A

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Browse 1 question Browse 1 question and 7 answers
Why did you choose this?
MoreFlavor Store
Wheat beers are great and this is a nice malt to start with.
ryan h on May 9, 2018
Only option
Chuck W on Apr 30, 2018
Wheat beers are great and this is a nice malt to start with.
ryan h on May 9, 2018
Too put in Simcoe smash for body and head retention
Mark M on Apr 30, 2018
Only option
Chuck W on Apr 30, 2018
To brew summer wheat beers!
Anthony W. G on Mar 20, 2018
Head retention and haze.
Michael G on Feb 5, 2018
Experience before
Bernard B on Jan 31, 2018
Trying something new based on research and reading.
Adam P. S on Jan 24, 2018
Too put in Simcoe smash for body and head retention
Mark M on Apr 30, 2018
To brew summer wheat beers!
Anthony W. G on Mar 20, 2018
Reviews

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Briess Red Wheat Malt
How do I like it? I like it just fine! sweet, aroma
April 14, 2018
Purchased
2 months ago
Nice product, lighter in color and more affordable than white wheat
I would have to compare this side by side with white wheat to really know the flavor difference, but from my experience it's minimal. I have use both with great results. This is actually lighter than white wheat and works great with pilsen malt for a light and crisp american wheat. I like to add fruit after cold crashing and racking to secondary. I have also used it in a NEIPA thats currently bubbling away. Briess is yet to disappoint!
October 6, 2017
Prefer the flavor of this to regular wheat
I like the extra flavor this seems to get over the regular white wheat. Not for all beers like a paler wheat beer perhaps but nice for the maltier Dunkelweisens and Rye Bocks I've been experimenting with.
May 6, 2015