Used for all wheat style beers. Has been heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. Can be used in place of raw wheat when making Belgian-style white and wit beers. The advantages over raw wheat include normal conversion time and higher yield. To decrease lautering time, include a small amount of rice hulls.
 Typical Analysis:
Moisture: max 7.5%
Color: 1.7°L
Extract: 78%
Protein: 10.0%
Flavor & Character:
Light to medium brown color
Slightly nutty
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