Tangy, fresh wheat character, a rich head of foam and a fuller body. BEST Wheat is the base for every style of wheat beer, at up to 60 % of the grist.
3.5–6.0 EBC · 1.8–2.7 °L · Up to 60 % of grist · Extract min. 82 % · Malted wheat · Sold per 100 g
What it does in your beer
BESTMALZ makes it from German brewing wheat and lists lemon and clove in its sensory profile — the tangy freshness and typical taste of a top-fermented wheat beer. It also builds foam and body, while adding very little colour at 3.5–6.0 EBC.
Use it for Weissbier and Hefeweizen, Dunkelweizen, Weizenbock, Kölsch, Belgian-style wheat beers and alcohol-reduced or alcohol-free beers; a share in a pale ale or IPA works too. BESTMALZ recommends up to 60 % of the grain bill, so the rest of the grist is usually a pale barley malt.
At a glance
| Maltster | BESTMALZ |
| Malt type | Base malt (wheat) |
| Grain | Wheat |
| Colour | 3.5–6.0 EBC · 1.8–2.7 °L |
| Extract (dry basis) | min. 82 % |
| Moisture | max. 5.5 % |
| Diastatic power | min. 250 WK |
| Protein (dry basis) | max. 13.5 % |
| Kolbach index | 36–46 % |
| Max share of grist | up to 60 % |
| Origin | Germany |
| Sold per | 100 g |
| Milling | Whole grain or Crushed (Milling option) |
How much for a 20 L batch
Up to 60 % of the grist. On a typical 5 kg grist for 20 L that's up to 3,000 g — order up to 30 × 100 g and make up the rest with barley malt.
Each 1 kg in 20 L adds ≈ +11.2 gravity points (≈ +2.8 °P) at 75 % efficiency, so 3 kg brings ≈ +33.6 points of your OG before the barley malt is counted (approx., extract-based; extract 82 %, moisture 5.5 %).
Quantity is in 100 g units, so every 10 you enter is 1 kg of wheat malt.
How to use
- Keep it within 60 % of the grist and fill the balance with a pale barley malt such as Pilsner.
- It brings enzymes of its own (min. 250 WK diastatic power).
- Order in 100 g steps: 2.5 kg = 25, 3 kg = 30.
- No mill at home? Crushed saves you the job — just brew within about 5 days of delivery.
Pairs well with
Brewing a Hefeweizen? Try it with our Czech Pilsner malt as the barley share and SafAle WB-06 or LalBrew Munich Classic yeast.
Storage & shelf life
- BESTMALZ quotes at least 24 months when the malt is kept below 20 °C at max. 35 % relative humidity.
- Close an opened bag tightly; moisture is the enemy.
- Crushed wheat malt: mash it within about 5 days of the parcel arriving.
Food information
- Name: Wheat malt
- Ingredients: malted wheat (wheat, water)
- Allergens: contains wheat (cereal containing gluten)
- Net quantity: 100 g per unit ordered
- Country of origin: Germany
- Storage: dry (max. 35 % RH), below 20 °C
Good to know
- Each unit is 100 g — enter 30 for 3 kg.
- Whole grain or Crushed? Set it in the Milling option. Crushed malt is milled right before dispatch, so brew it within about 5 days.
- All brewing ingredients leave our partner warehouse in the Czech Republic as a parcel of their own, apart from equipment orders.
- Made from wheat: it contains gluten and is not suitable for a gluten-free diet.
- BESTMALZ notes that its analysis values are subject to harvest variation.
FAQ
Why only up to 60 %?
That's BESTMALZ's recommended maximum for BEST Wheat. Make up the rest of the grist with a pale barley malt.
Is wheat malt gluten-free?
No. Wheat is a cereal containing gluten.
Can I use it outside wheat beers?
Yes. BESTMALZ lists Kölsch, other top-fermented beers and alcohol-reduced or alcohol-free beers, and a share in a pale ale or IPA works as well.
Whole grain or Crushed — which should I pick?
Crushed if you don't own a mill: it is milled before dispatch and best brewed within about 5 days. Whole grain if you mill at home.