Other Malted Grains
Wheat malt, for obvious reasons, is essential in making wheat beers making up to 100% of the grists, including the German Weissbier (white beer) and Weizenbeer (wheat beer). Wheat is also used in malt-based beers (3-10%) because its protein gives the beer a fuller mouthfeel and enhanced beer head stability. Other benefits claimed are improved beer clarity and palate fullness (6). On the down side, wheat malt contains considerably more protein than barley malt, often 13 to 18%, and consists primarily of glutens that can result in beer haze. Compared to barley malt it has a slightly higher extract, especially if the malt is milled somewhat finer than barely malt. European wheat malts are usually lower in enzymes than American malts, probably because of the malting techniques or the varieties of wheat used.
Rye malt, like wheat malt, is huskless. It yields less extract than the other malts previously discussed and is slightly darker than barley or wheat malt. Rye malt has a very pronounced flavor and can be overpowering if too mush is used in brewing the beer. Additions of rye malt as low as 5% impart a nutty finish to the beer. Rye malt may give a red tinge to beer.
Click on the following topics for more information on barley malts.