Wheat malt

Steep, germinate, and kiln wheat grains and you have wheat malt, the wheat counterpart of barley malt for brewing and distilling. Malting grows the amylase enzymes that turn starch into fermentable sugars and builds malty flavour and colour in the kiln. In the brewhouse it gives wheat beers their haze, full mouthfeel, and sturdy foam, though high protein and the absence of husk can clog lautering — rice hulls or careful mash filtration keep things moving. Distillers use it for fermentable extract in grain spirits, and bakers add malted wheat flour to boost fermentation and crust colour. Maltsters specify it on extract, protein, and enzyme activity like any brewing malt.