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Wheat Malt

Wheat Malt is made from high quality wheat. Varieties suitable for the brewing purposes are used. The malting process does not differ much from pilsner malt production. Final air-on temperature is normally 72–80 ºC.
Labeling claims GMO-free, Kosher, Organic

Applications & Usage

Application Description Wheat Malt is used mainly for wheat beers and some other top fermented beers. Wheat Malt is also used for lager beers for flavor enrichment and to improve foam stability. Typical rate of usage is around 50% of the grist for wheat beers and appr. 20% for the premium lagers.
Applications Beverage, Beer Brewing, Liquor & Spirits


Certifications & compliance FSSC 22000, ISO 22000, ISO 9001, Kosher

Ordering & Availability

Minimum Order Quantity No MOQ


Color 3.0–5.5
Diastatic power min. 250 WK dm
Extract fine min. 82.0 % dm
Foreign matter max. 4 %
Free amino nitrogen min. 90 mg/l
General remarks Our malts are produced according to ISO 9001, ISO 22000 or FSSC 22000 and ISO 14001. Organic, Kosher and other specific certificates are granted locally. No GMO raw materials are used. Analysis of our malts are carried out according to EBC Analytica (or similar) when possible. Product descriptions are subject to crop changes. DID YOU KNOW? Wheat malt, as opposed to barley malts, has no husk, which usually makes the filtration of wheat beers more difficult. Wheat also has a higher protein content than barley, which actually positively impacts the beer’s head retention.
Moisture max. 6.0%
Protein max. 13.0% dm
Soluble nitrogen max. 850 mg/100g
pH 5.7–6.3

Regulatory & Compliance

Labeling claims GMO-free, Kosher, Organic

Storage & Packaging

Production and packaging Wheat Malt is produced in Finland, Poland and Lithuania. Available in bulk, containers, big bags and 25 kg pp bags.
Storage and safety Malt should be stored in a cool (< 20ºC), dry (< 40 RH %), odorless and pest free place. Under these conditions unopened bags of malt can be stored for a minimum of 2 years from the date of bagging and unopened bags of crushed malt for a minimum 1 year from the date of bagging. Opened bags are beyond Viking Malt’s control, and we always recommend that opened bags are used at once. Anyhow, if opened bags are carefully re-sealed and then stored under the recommended conditions, they are expected to endure the storage times mentioned above. You should always keep the malts away from hot surfaces. Do not inhale the malt dust.