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Crisp Torrified Wheat Malt

$0.18

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Accuracy & Detail

We make it simple to get exactly the malt you need — sold by the ounce or by the pound. Each variety is weighed with precision to a 0.08-ounce tolerance and double-checked to keep your recipe on target.

How We Package

You also choose how we package it. Use the Recipe Selector to combine all your malts into one bag for convenience — that saves us time in packaging and we pass that savings on to you. Or select “None” if you prefer them bagged separately. And if you’d like, we’ll mill your malts at no extra cost.

160 in in stock

Product Details

Taste & Character

Crisp Torrified Wheat is produced by toasting raw wheat to gelatinize its starches, making them easily fermentable in the mash. This process yields a pale-colored adjunct with a light, nutty flavor that enhances body, mouthfeel, and foam stability while contributing a smooth, creamy texture.

Where It Shines

A versatile adjunct, Torrified Wheat is used in both traditional and modern beer styles. It is a staple in Hefeweizens and Witbiers, while also being popular in New England IPAs for its haze contribution and protein content. Its ability to improve head retention makes it a valuable addition to almost any recipe.

Role in the Brewhouse

As a pre-gelatinized adjunct with no enzymatic power, Torrified Wheat must be mashed with base malt for conversion. Its high protein content supports foam retention and stability while adding body and creaminess to the finished beer.

Brewer’s Guidance

Use at rates of up to 25% of the grist to maximize its benefits. Smaller additions provide subtle improvements to texture and foam, while higher percentages create a fuller body and haze ideal for wheat beers and hop-forward styles.

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