Flaked White Wheat for Brewing

Regular price $2.89
Flaked White Wheat adds smooth body, enhanced haze, and improved foam stability, making it ideal for Belgian wits, NEIPAs, wheat beers, and sour styles.
  • Packed Fresh, To-Order
  • Improves body, enhances foam stability
  • 2°L – light color with soft wheat flavor
  • 1 lb ships in our resealable pouch. 2+ lb comes in a stay fresh heat-sealed bag.
Lovibond
Lovibond refers to a scale used to measure the color of malt, wort, and beer. It's a visual method, comparing a sample to a series of colored glass discs or color charts. The scale is still widely used, especially for describing the color of malts, and is closely related to the Standard Reference Method (SRM) for measuring beer color. 
Scale from 10°-120°
Product Analysis
This typical analysis is not to be construed as product specification. Typical analysis represents average values, not to be considered as guarantees, expressed or implied, nor as a condition of sale.

Malt Style, Adjunct
Flavor, Strong grain flavor; raw wheat, bready; slightly nutty when toasted
Color, Pale straw
Lovibond, 2ºL
Benefits, Enhances haze, body & foam stability

Flavor Notes

Provides raw wheat character with soft bready grain flavor. Slightly nutty if lightly toasted, with clean wheat expression.

Mouthfeel Impact

Enhances body and creates a creamy texture. Promotes stable foam and supports haze formation in modern hazy styles.

Brewing Performance

• Color contribution of 2°L
• Produces pale straw hues
• Enhances haze stability
• Improves head retention
• Adds body without adding sweetness

Flaked White Wheat increases mouthfeel and visual haze while maintaining balanced flavor.

Best Used In:

• Belgian Wit
• NEIPA
• Hazy Pale Ale
• Wheat Beer
• Sour Ale

Flaked White Wheat is especially effective in styles that require haze stability and long-lasting foam.

In All-Grain Brewing

Use 5–10% for improved head retention. Use 10–20% for added haze and fuller body. Use 20–40% in wheat beers for pronounced wheat character.

In Partial Mash Brewing

Include in the mash portion to extract body and haze benefits.

In Extract Brewing

Flaked White Wheat should be mashed with enzymatic base malt to convert starches into fermentable sugars.

Pairing Suggestions

Pairs well with:

• Pilsner malt
• 2-Row malt
• Wheat malt
• Oats
• Belgian yeast strains
• Hazy ale yeast

Usage Rates
5 - 10% for improved head retention
10 - 20% for haze and full body in New England IPAs and hazy Pale Ales
20 - 40% for Wheat Beers creates clean wheat flavor in American, Belgian & German Wheats
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Flaked White Wheat for Brewing
$2.89

Frequently Asked Questions

No. It is an adjunct and should be mashed with a base malt for proper starch conversion.

Use 5–10% for foam stability and up to 40% in wheat-forward styles.

Yes. Its protein content supports haze formation and stability.

No. It must be mashed with base malt to convert starches.

Belgian wits, NEIPAs, wheat beers, and sour ales benefit most from its haze and body contribution.

At 2°L it contributes very light straw color and minimal color change.

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