Depending on the retail location, the maltster could be either Cargill or Briess. Please call the retail location you plan to shop with ahead to verify.
Produced from Canadian soft white wheat variety Andrew, Cargill White Wheat Malt exhibits uniformly plump kernels and creates a wonderful clean taste, sweet wheat flavor and fresh tanginess in the finished beer. For contributing head retention properties from the malt, include 5 -10% White Wheat in the malt bill of a wide range of styles.
Lovibond: 2.6 – 3.2L
Usage Rate: 60% or less
Gives a malty flavor not obtained with raw wheat. Provides a deep golden to brown color. Flavor contributions: sweet, malty, wheat, floury.
Lovibond: 2.5 L
For a partial mash version of a Wit Bier, specify a grain bill with 41.4% Belgian Pilsen Malt, 17.2 White Wheat Malt, 10.3 % Vienna Malt, 10.3% Flaked Oats, 10.3% Torrified Wheat, 4.4% Acidulated Malt and mash for 60 minutes at 150F. Following sparging operations and once the full run-off volume has been collected, bring the wort to a boil. Hop with Czech Saaz at 60 minutes remaining to achieve 15.6 IBUs and place a second addition into the kettle with 15 minutes remaining to add another 3 IBU’s. At 15 minutes remaining, add in.25 oz ground coriander and .12 oz Sweet Orange Peel and .12 oz Bitter orange peel. With 10 minutes remaining, add 6.9% of the total recipe as Pilsen Dried malt extract. For a 5-gallon gallon batch, the amount should be about 2 lbs. Ferment with Wyeast 3944 Belgian Wit Bier Yeast at 64F. O.G. 1.048