Raw Wheat: The Haze Masterclass

If you're a fan of hazy IPAs, wheat beers, or adding an edge of complexity to your brews, raw wheat is a fantastic addition to your grain bill. Let’s dive deep into what raw wheat brings to the brew kettle, why brewers love it, and how you can use it to make your beer pop!

What is raw wheat?

First off, raw wheat is exactly what it sounds like—unmalted, untreated wheat straight from the field. Unlike malted wheat, which has undergone kilning, raw wheat is pure and unprocessed, retaining a starchy, slightly grainy character that can impact your brew in amazing ways. It’s cheaper than malted wheat, and its flavor is subtle but versatile, bringing a soft, almost earthy profile that blends well with modern hops and fruity yeasts.

The benefits of brewing with raw wheat

Raw wheat’s growing popularity in craft brewing is more than just a trend. Here are some of the main reasons brewers are obsessed with it:

1. Epic haze – Want that Instagram-ready, juice-like appearance in your NEIPA? Raw wheat is a haze hero, helping beers look lush and dense, giving fans that opaque, hazy look without the need for any adjunct tricks.
2. Unmatched mouthfeel – Raw wheat brings an unprocessed starchiness that enhances the body and mouthfeel of your beer, providing that rich, creamy sensation that keeps fans coming back sip after sip.
3. Unique flavor notes – Raw wheat brings a clean, almost grainy character that plays well in styles like saisons, witbiers, and hazy IPAs. It won’t overpower, but it will add a touch of rustic complexity that enhances hop and yeast flavors.
4. Cost-effective – Because it’s unmalted, raw wheat is often cheaper than its malted counterpart, which can help you manage costs, especially in high-wheat brews. If you’re aiming to create beers with high profit margins, raw wheat is a budget-friendly choice that doesn’t skimp on quality.

Brewing techniques: getting the best out of raw wheat

Using raw wheat is a bit more nuanced than malted grains, but the payoff is worth it! Here are some top tips for brewing with raw wheat:

1. Mash adjustments – Raw wheat lacks the enzymes present in malted grains, so it needs a little help breaking down starches. For the best conversion, consider using a multi-rest mash schedule, especially if raw wheat makes up a significant part of your grist. Enzyme additives like Trizyme can be lifesavers here, too, enhancing starch breakdown without complicated mash steps.
2. Skip the protein rest – Raw wheat is high in protein, which helps build that glorious haze but can also make your mash sticky. A common tip is to skip the protein rest (which you might normally use for high-protein grains) to avoid losing those haze-inducing proteins.
3. Watch your lautering – High-protein grains like raw wheat can make lautering tricky. To prevent a stuck sparge, consider adding some rice hulls to the mash to improve wort flow without impacting flavor.
4. Experiment with quantities – Start with about 5-10% raw wheat in the grist for moderate haze and body. If you’re after full-blown haze and creamy mouthfeel, feel free to go up to 20% or more! Just keep in mind that the higher the percentage, the more you’ll need to ensure proper starch conversion.

Styles that shine with raw wheat

1. Hazy IPAs – For that signature “opaque juice bomb” appearance, raw wheat is an essential addition. It complements the juicy, tropical hops in hazy IPAs, creating a soft, thick mouthfeel that amplifies the hop experience.
2. Witbier – Traditional witbiers, like the famous Belgian wheat beers, often feature a good percentage of raw wheat. This helps them achieve a pale, cloudy appearance and a refreshing, slightly grainy flavor.
3. Saison – Saisons benefit from the rustic, earthy character of raw wheat, which blends well with the fruity, spicy notes typical of saison yeast. It’s a match made in farmhouse heaven!
4. American wheat ales – Raw wheat can add a bit of complexity to wheat ales, enhancing the body and mouthfeel without overpowering the clean, refreshing profile of the style.

Raw wheat vs. flaked wheat: what’s the difference?

While raw wheat is untreated, flaked wheat has been steam-rolled and gelatinized, making it easier to mash without extra steps. Flaked wheat tends to give a smoother, lighter haze than raw wheat’s cloudier, thicker character. For brewers chasing the haziest of hazy brews, raw wheat is the way to go, but if you’re after subtle haze with less effort, flaked wheat could be your friend.

Common challenges and how to handle them

1. Stuck mash – Raw wheat’s lack of hulls and high protein can sometimes lead to a stuck mash. Use rice hulls liberally for better mash flow.
2. Efficient starch conversion – Without the natural enzymes of malted grains, raw wheat needs help breaking down starches. Make sure your mash temp is on point, or add enzymes to ensure smooth conversion.
3. Flavor impact – Since raw wheat has a subtler flavor than malted wheat, it’s important not to overdo it in delicate styles. Start small, then gradually increase the percentage as you get a feel for how it impacts your beer’s flavor.

Quick FAQ: Answers to common raw wheat questions

Q: Can I use raw wheat without modifying my mash process?
A: It’s best to make some adjustments, as raw wheat lacks enzymes for starch conversion. Consider using a multi-rest mash or adding enzymes like Trizyme to get the most out of it.

Q: What percentage of raw wheat should I use for a hazy IPA?
A: For a nice haze, start with around 5-10% of the grain bill. If you want a super-thick, opaque look, you can increase it up to 20% or more.

Q: Is raw wheat the same as flaked wheat?
A: No, raw wheat is unprocessed, while flaked wheat has been steam-rolled. Raw wheat brings a thicker, cloudier haze, while flaked wheat gives a lighter haze and is easier to mash.

Q: Does raw wheat impact the flavor of my beer?
A: Raw wheat has a subtle, grainy flavor that complements other ingredients without overpowering them. It adds body and mouthfeel rather than strong flavor notes.

Q: Will raw wheat cause a stuck mash?
A: It can, due to its high protein content. Adding rice hulls to the mash will help improve flow and prevent stuck sparges.

Using raw wheat can elevate your brew game with an incredible body, haze, and mouthfeel that fans of hazy IPAs and wheat beers crave.

Wrapping up: should you add raw wheat to your brews?

Absolutely! Raw wheat can give your beers a distinctive edge that modern brewers and beer fans love, especially if you’re brewing for that luscious haze and full-bodied mouthfeel. Whether you’re concocting a hazy IPA, a classic witbier, or experimenting with new styles, raw wheat can be the secret ingredient that makes your brew unforgettable.