Can anyone explain the differences in these malts? I am going to brew the American wheat from BCS and went to the LHBS to get wheat malt and they asked which one I wanted. They had white, light and red. I was going to split the pale and red because I thought it might give the beer a nice color, but when they showed me the red malt and I saw how light it was I decided to go with all red wheat malt. I am not experienced with any of these to feel like I really know what I get from any of them. I am not gonna brew for a couple of days so I can still go back to the sto' if I have made a foolish error.
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As far as I understand it (and hopefully someone will correct me if I am wrong), red wheat is also known as "winter" wheat while the white wheat malt is grown during the summer. Red wheat might have higher protein levels and I have never found it to significantly add to color of the finished product. I typically opt for the white wheat malt when brewing any type of wheat beers. But that is just my choice.
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I haven't noticed any significant color addition when using red either. I try to buy white, but I'll use either white or red interchangeably in my recipes.
Lee
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bazookazilla wrote:The wort tasted delicious and is blowing like a volcano in the fermenters. Any suggestions for a repitch of Wyeast 1010 American Wheat?
If the yeast doesn't give off overly tart flavors I would highly recommend Three Floyd's Gumballhead mashed in the upper 150s. I've brewed it twice and it has been great both times. Roughly 55% Red Wheat malt, 40% Domestic 2-Row and 5% Caravienne with Amarillo hops.
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