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Mostly found as an ingredient in traditional Belgian recipes, un-malted wheat forms up to half of the grist in styles such as Wit and Lambic. Its contribution is a white colour, haze, and that quintessential tart wheat 'bite' that makes Belgian Wit beers so refreshing. A high proportion of un-malted wheat can make your mash gluey, so it can be wise to include rice hulls or another husk to keep your sparge flowing.

2°L

2 SRM

4 EBC

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