Gladfield Redback Wheat Malt
specialty malt · Gladfield Malt · New Zealand
The wheat sibling of Redback — prepared the same way, roasted to Maillard, but huskless. Adds a great deal of red colour with very little flavour of its own, and lifts body and head retention on the way through.
2 brews
About
Gladfield prepare this by the same special process as Redback Malt and roast it until Maillard reactions occur, but the base is wheat rather than barley. Because wheat carries no husk, the result is markedly milder than Redback: it brings the same dried-fruit and toasted direction, but quietly, and without any of the harshness that husk material can contribute at roast colours. The practical consequence is that it can be used purely for colour. Its lower modification also lifts body and head retention, so a small addition is doing three jobs at once — colour, mouthfeel and foam — which can keep more assertive red malts out of a recipe entirely.
Specs
- Colour
- 65 EBC
- Max usage
- 15%
- Moisture max
- 6.5%
- Diastatic power
- 0 °WK
Usage
No diastatic power — mash with a base malt. Use up to 15%. The natural choice where a beer needs red colour and body without the flavour weight that comes with it: at 3–5% it will shift colour and improve head retention while staying almost silent on the palate. Sits well beside Redback and Aurora in red and amber bills.