Typically used in traditional Belgian Wit beers or Lambics. Very light in color; will impart less sweetness and full body when compared to malted wheat. Enhances foam stability.
Please note this grain is raw and umalted and comes pre-mealed, which is a level of milling typically used in distilling. To use in brewing, we recommend adding rice hulls to assist with lautering. The grain will need to be "cooked" or gelatinized to convert the grain for enzymatic activity. It should always be used alongside malted barley for a successful mash process.
For more info on brewing with adjuncts and advanced mashing techniques, check out the articles below.