Not that summer is exclusively reserved for wheat based beers, but being the season it seems like a good time to discuss a nagging issue regarding two major choices for malted wheat. Most of the time when you are brewing with wheat beer as the goal it’s usually 50% or more of the grist. Choosing the right malt in that case for your end flavor profile becomes pretty important at those levels.


The first misconception is that red wheat is red or has a darker lovibond rating that white. This is untrue. Often red and white are indistinguishable at a passing glance. We have read and seen in different places that red has a richer flavor than white. But what does that mean?

Secondly, an important difference is in the biochemistry of the wheats. Red wheat tends to have slightly more protein in it. Make it sought after by bread bakers. Red wheat’s bran is slightly darker which is an indication of its heartier flavor. However as brewers this may lead to slightly more tannin like nature in the beer.

The only way to truly figure out ones preference is to brew with them and taste them side by side. AND that’s the plan. We’ve been talking about the viruses of BIAB and small batch brewing. Exploring these two what’s varieties will be one of our next big projects!

Got experience working between white wheat or red wheat?
Got any nagging ingredient questions, myths or issues?
Drop us a comment!

Check out the plan for brewing in a bag to learn more about red vs. white wheat malt.