Rahr | Unmalted Wheat | per lb

Rahr Unmalted Wheat is a raw wheat grain used by brewers to add fresh grain flavor, body, haze, and improved head retention to beer. With its very light color and distinctive wheat character, it is a traditional ingredient in Belgian-style beers and an excellent choice for Witbier, Lambic-inspired beers, Saison, and other wheat-forward recipes.

At approximately 1.5–4.0° Lovibond, Unmalted Wheat contributes very little color while providing a noticeable fresh, grainy wheat flavor. It can also increase protein-derived haze, body, and foam stability, making it particularly useful when a lasting head and naturally cloudy appearance are desirable.

Unlike malted wheat, Unmalted Wheat has not gone through the malting process. This gives it a more direct raw-grain character and also means it does not provide the same enzymes as malted barley or wheat.

Because the starch in raw wheat has not been pre-gelatinized, brewing with substantial amounts may require adjustments to your mash process. Depending on the recipe and mash schedule, a cereal mash and/or protein rest may be useful. It should generally be mashed alongside enzymatically active malt capable of converting its starches.

Rahr Unmalted Wheat is particularly well suited to Belgian Witbier, where raw wheat is a traditional part of the grain bill. It can also be used in Saison, Lambic-inspired beers, wheat beers, and other specialty recipes where fresh wheat character, haze, body, and foam are desired.

Rahr recommends using Unmalted Wheat at up to 50% of the grain bill.

Why Brew With Rahr Unmalted Wheat?

• Raw, unmalted wheat grain
• Approximately 1.5–4.0°L
• Fresh, distinctive wheat and grain character
• Adds body and mouthfeel
• Promotes natural haze
• Helps improve head formation and foam stability
• Very light color
• Traditional ingredient for Belgian-style wheat beers
• Excellent for Witbier and other wheat-forward recipes
• Recommended at up to 50% of the grain bill
• Higher percentages may require adjustments to your mash process
• Rice Hulls can be helpful when brewing with large amounts of wheat

For brewers looking for traditional raw wheat character, Rahr Unmalted Wheat provides fresh grain flavor, body, haze, and excellent foam-building potential. It is particularly useful in Belgian-style beers where unmalted wheat is an important part of the traditional grain bill.

Beyond Brewing: Unmalted Wheat for Bread & Baking

Rahr Unmalted Wheat can also be used for homemade bread and baking. Because this is raw wheat grain rather than a highly kilned brewing malt, it is a natural crossover ingredient for bakers interested in working with freshly milled or whole grains.

When milled into flour, Unmalted Wheat can be incorporated into bread dough alongside bread flour or other whole-grain flours, adding fresh wheat flavor and whole-grain character. It can also be cracked or coarsely ground for use in rustic and multigrain recipes.

It is particularly well suited to artisan bread, whole-grain bread, sourdough, multigrain loaves, rustic rolls, crackers, and other grain-forward baked goods.

Because this is whole raw wheat grain, it will need to be milled, cracked, or otherwise prepared appropriately for your recipe before baking.

Whether you're brewing a traditional Belgian Witbier or experimenting with freshly milled grain in the kitchen, Rahr Unmalted Wheat is a versatile ingredient for adding authentic wheat and whole-grain character.