Chocolate Wheat - Weyermann

Roasted Wheat, Not Barley • Intense Dark Chocolate • Smoother Than Chocolate Malt

Chocolate Wheat is Weyermann's roasted wheat malt, and the wheat is the point. Because wheat has no husk, it delivers deep roast flavor and near-black color with markedly less of the astringency that husked roasted barley brings. Weyermann describes intensive dark chocolate notes over a mild-roasted aromatic, with coffee and bread notes underneath.

At 900 to 1200 EBC, around 400 °Lovibond, it colors a beer fast, and with no enzyme activity at all it is a pure flavor and color addition. Its 29.9 PPG contributes little gravity, which is expected of a malt roasted this dark.

Flavor & Aroma Profile

• Intense dark chocolate
• Coffee and fresh bread
• Mild, rounded roast rather than sharp char
• Deep brown to black color with red highlights
• Smoother mouthfeel than husked roasted malts

Used in the smallest amounts it deepens color and adds a whisper of cocoa. Toward the top of its range it becomes the beer's defining flavor, and the lack of husk is what lets you go there without the finish turning harsh.

Brewing Applications

Weyermann lists Chocolate Wheat for the darkest styles, including:

• Baltic, American and Imperial Porter
• Irish, Foreign Extra and Russian Imperial Stout
• Dunkles Weizen and Weizenbock
• Belgian Quadrupel
• Altbier
• Black IPA

It is the natural choice in a dark wheat beer, where a roasted barley malt would sit awkwardly against a wheat grain bill.

Usage Recommendations

Weyermann recommends up to 5% of the grain bill. In a five gallon batch even a few ounces is clearly present, so weigh it carefully and treat it as a seasoning rather than a structural malt.

For a smoother result, add it late in the mash or steep it separately, which extracts colour and cocoa character while leaving behind some of the sharper roast compounds.

Specifications

• PPG (Points Per Pound Per Gallon): 29.9
• Color: about 400 °Lovibond (900 to 1200 EBC)
• Extract (Dry Substance): minimum 65%
• Diastatic Power: 0, no enzyme activity
• Grain: roasted wheat, husk free
• Flavor Notes: Dark chocolate, coffee, bread, mild roast
• Usage Rate: up to 5% of grain bill
• Beer Styles: Porter, stout, dunkles weizen, weizenbock, black IPA

Whether you're building a Russian imperial stout, a dunkles weizen, or a black IPA that needs colour without bite, Chocolate Wheat brings dark chocolate depth with the smoothness only husk-free roasted wheat can give.