Appalachian Wheat Malt - Riverbend

Rich Artisan Bread Flavor • Full, Creamy Body • Crafted for Flavorful Wheat Beers Riverbend Appalachian Wheat Malt takes wheat malt beyond simple foam and body. Produced from Southern-grown soft red winter wheat and gently kilned to develop deeper malt character, it delivers the smooth, creamy mouthfeel brewers expect from wheat along with rich notes of fresh artisan bread, light toast, and dough. The result is a wheat malt with more personality, making it equally at home in traditional wheat beers and modern hop-forward styles. With an extract potential of approximately 38 PPG and a color of 2.5–3.5 °Lovibond, Appalachian Wheat Malt provides excellent brewhouse efficiency while contributing a fuller malt profile than many conventional wheat malts. Its naturally high protein content creates the pillowy body, stable haze, and dense, long-lasting white head that make wheat beers so inviting. Because wheat contains no husk, it is typically mashed alongside barley malt to provide an effective filter bed during lautering. Flavor & Aroma Profile Fresh artisan bread Light toast Rich bread dough Smooth, creamy mouthfeel Dense, long-lasting white foam Fuller malt character than traditional pale wheat malt Small additions enhance foam retention and body in nearly any beer style. At 10–20%, Appalachian Wheat adds noticeable breadiness and texture to hazy IPAs and pale ales. At 40–70%, it creates the soft, creamy mouthfeel and rich wheat character expected in classic wheat beers. Brewing Applications Appalachian Wheat Malt excels anywhere a flavorful wheat malt is desired, including: Hefeweizen American Wheat Beer Witbier Dunkelweizen Weizenbock Saison Hazy IPA Berliner Weisse Gose It also makes an excellent addition to pale ales, lagers, and farmhouse beers where improved foam stability, body, and fresh bread-like malt flavor are desired. Usage Recommendations Use Appalachian Wheat Malt anywhere from 5% to 70% of the grain bill depending on the style. Small additions improve head retention and mouthfeel, while larger percentages create the signature creamy body and expressive wheat character found in traditional wheat beers. Because wheat lacks a husk, include enough barley malt in the mash to promote smooth lautering. Rice hulls are recommended when brewing with very high percentages of wheat. Pair it with a classic German wheat yeast for traditional banana-and-clove character, or ferment with a clean American ale yeast to showcase the malt’s rich bread and toast notes in modern wheat ales and hazy IPAs. Specifications PPG (Points Per Pound Per Gallon): ~38 Color: 2.5–3.5 °Lovibond Flavor Notes: Fresh artisan bread, light toast, rich dough, creamy body Usage Rate: 5–70% of the grain bill Beer Styles: Hefeweizen, American Wheat, Witbier, Dunkelweizen, Weizenbock, Saison, Hazy IPA, Berliner Weisse, Gose Whether you’re brewing a classic Bavarian hefeweizen, a juicy hazy IPA, or simply looking to build richer malt flavor and exceptional foam into your next recipe, Riverbend Appalachian Wheat Malt delivers the creamy texture, lasting head retention, and distinctive artisan bread character that set it apart from traditional wheat malts.