Red Wheat Malt

When it comes to using wheat malt in my beers, I use white wheat malt.  I have known that red wheat malt is available and I wanted to know the difference.  Are they compatible or is one better suited to certain beer styles?  After some reading, I present this post so that you can make your own decisions.

Although it called red wheat, the color of the grain does not differ much from its white counterpart on the Lovibond scale.  Some examples I saw for sale had a slightly lighter color description than white wheat.

The wheat comes from North America and it is malted like barley is for your homebrewing activities.  The starches from the wheat can be converted from mashing the grains.

Brewer’s preference is the leading reason why someone would brew using this type of wheat malt over another.  Here are some other particulars for you to contemplate:

Flavor: Distinctive wheat flavor.  Creamy, smooth, slightly sweet. Great choice for wheat styles.  May be slightly fuller tasting than other wheat malts.

Color: 2.3 °L to 3.5°L

Body: May “thin” out a beer’s body if used in a small quantity.

Use: Can be the majority of the grain bill for wheat beer styles.  Can be using in combination with white wheat malt for a different flavor combination rather than used alone.  A small amount in your grain bill (up to 5%) can help with head formation and improve foam retention.

So, for years, I have avoided red wheat malt and I really shouldn’t have.  I thought that it was a different flavor or color than the wheat malt I always used.  If it is the same price as white wheat malt, then I am going to use it for my SMaSH beers that I have lined up to brew in the next few months.  I think you should give red wheat malt a try too.  The name is deceiving, in my opinion.  This wheat malt may be better than the one you are using.  Test it out and let us know what you think.