Color is 2.0 degrees Lovibond and diastatic power is 155. Wheat malt is used most often in German styled Weizenbier; German Weiss; and Belgian Witbier. Wheat which has been malted gives a malty flavor which can not be obtained by unmalted wheat. Malted wheat also improves head formation and head retention. Use 51-75% wheat in German Hefe Weizen. For Weiss bier; use 25-35% wheat. If you would like to improve the head retention on any beer; try adding .5-1.5% malted wheat as a proportion of the grist (try one pound in extract batches).*Whole or freshly crushed with our roller mill. Please specify when ordering.