Bestmalz Heidelberg Wheat Malt 2.5-3.5 EBC
Bestmalz Heidelberg Wheat Malt is a premium German wheat base malt kilned to an exceptionally pale 2.5–3.5 EBC — one of the lightest wheat malts available to the homebrewer, and a benchmark choice for brewing brilliantly pale, hazy, and characterful wheat beers. Produced by Bestmalz with the consistency and precision that German malting is renowned for, Heidelberg Wheat Malt delivers the soft, doughy wheat character, silky mouthfeel, and generous protein content that define the classic German wheat beer tradition.
What sets Heidelberg Wheat Malt apart from standard wheat malts is the quality and cleanliness of its base character. The gentle kilning preserves a full complement of enzymes alongside a fresh, delicate flavour profile — soft bread dough, a whisper of vanilla, and the characteristic creamy wheat sweetness that underpins every great Weizen and Witbier. Its high protein content is the engine behind the signature haze and luscious, full mouthfeel of wheat beer styles, while its pale colour keeps the finished beer as bright and visually expressive as the style demands. Full diastatic power makes it an easy partner for unmalted wheat, oats, and other adjuncts that require external enzyme support to convert cleanly.
At 2.5–3.5 EBC, Heidelberg Wheat Malt is pale enough to use at high percentages in the grain bill without pushing the colour beyond the style target — and versatile enough to contribute meaningful wheat character in smaller additions to non-wheat styles where a softer, creamier mouthfeel is desired.
Crushed or uncrushed malt
Available crushed or uncrushed. Crushed malt should be used within 2–3 weeks for optimal freshness. Uncrushed malt retains full freshness for significantly longer when stored in a cool, dry environment.
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Flavor & Aroma
• Soft bread dough and creamy wheat sweetness
• Delicate vanilla and light grain notes
• Clean, fresh finish
• Contributes signature wheat beer haze and silky mouthfeel
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Usage
Wheat Beer: Hefeweizen, Dunkelweizen, Weizenbock, Berliner Weisse
Belgian: Witbier, Belgian Wheat Ale
IPA: Hazy/NEIPA, Wheat IPA
Specialty: Gose, Kölsch, Saison, oat and wheat-forward experimental ales
Typical usage rate: 40–70% of the grain bill in wheat beer styles. Can be used at lower rates (10–20%) in non-wheat styles for added mouthfeel and body.
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Quick facts
Brand: Bestmalz
Type: Wheat base malt
Colour: 2.5–3.5 EBC
Origin: Germany
Extract yield: ~83–85%
Use: Wheat beer base, haze, mouthfeel, adjunct-supported grain bills