Malt
Roasted wheat
Roasted unmalted wheat, giving a sharper and drier roast than roasted barley.
Roasted wheat is drier and sharper than roasted barley and contributes to head retention as well as colour, which barley roast does not.
It is used in some stouts and in dark wheat beers where a cleaner roast is wanted.
What it does
Roasted malt or grain. Taken to high temperature in a roasting drum for coffee, chocolate and burnt character. No enzyme activity; used in small proportions.
Unmalted wheat roasted to a dark colour, with no husk to contribute tannin.
Specification
| Colour | 300–450 EBC |
|---|---|
| Grain | wheat |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | largely unfermentable |
| Flavour | sharp roast, dry |