The lack of husks on the wheat make for a much smoother roasty flavor. Using in Porters, Browns, Kentucky Common, even my Amber.

leaves a real chocolate flavor in stouts, best with a bit of vanilla added.

Low astringency with color from the roast and a bit of body (cuz it's wheat).After using it a few times, it seems almost crucial for getting that soft, rounded flavor out of porters without confusing the brew with a stout. Love it.

I use this in my Brown Ale. I'm a big fan of Weyermann's grain because my first preference in beer styles is German beer. I switched to this a couple of years ago from an English chocolate malt. For me, this works well.

Works great in my London brown!

Very good to excellent if you do not use TOO MUCH. Start slow!

1-2% of this malt in a porter will give you a head that will stay for days. It's a little lighter (about 100 SRM lighter) than barley-based chocolate malt so it won't add as much color as you'd think. But will definitely increase body and mouthfeel of your beer. It is out of style guidelines to make Porters with wheat but I think it's worth the try. When people ask you why the beer is so good you can just smile and call it "brewer's talent". Your secret will be safe here.

This malt is perfect for adding head retention along with some mild chocolate flavors without the burnt astringent flavors associated with other darker malts. Perfect for dunkels and specialty ales.

Want the color, but not the astringency? Wheat doesn't have a husk & when roasted can be used like a Carafa malt, but better 'cuz it adds body & head retention. Black IPA anyone?