Wheat Malt (Weyermann)
Wheat / oat, typically 2 °L (4 EBC). Malt color varies by lot — treat listed values as typical and adjust to your malt analysis.
| Type | Wheat / oat |
|---|---|
| Typical color | 2 °L · 4 EBC |
| Distilled-water mash pH | 6.04 (measured) |
| Buffering (a1) | -47 mEq/kg per pH |
In the mash
Wheat and oat products mash noticeably higher than barley base malt — measured distilled-water pH runs around 6.0 and above — so wheat-heavy grists push mash pH up and typically need more acid, especially on soft water.
Build a water profile around it →Add Wheat Malt (Weyermann) to a grain bill in the calculator and the mash pH prediction updates live — with a per-lot DI pH override if you've measured your own sack.
pH data: Kai Troester, “The effect of brewing water and grist composition on the pH of the mash” (2009, braukaiser.com) (distilled-water pH only; class-average buffering applied). Lot-to-lot variation of ±0.1 pH is normal.