{"title":"Wheat, Rye \u0026 Oat Malts","description":"\u003cp\u003eMalted wheat, rye and oats. Wheat and oats build head retention and the silky mouthfeel a hazy IPA depends on. Rye brings a dry spice that a barley grist cannot.\u003c\/p\u003e\u003cp\u003eWheat is huskless, so add rice hulls above roughly 30% of the grist. Riverbend's malted oats keep their hulls and do not need them.\u003c\/p\u003e","products":[{"product_id":"appalachian-wheat","title":"Appalachian Wheat","description":"\u003cp\u003eAppalachian Wheat is a malted soft red winter wheat grown in the Southeast. Riverbend's malted wheat took silver in the wheat category at the 2024 Craft Maltsters Guild Malt Cup.\u003c\/p\u003e\n\u003cp\u003eIt tastes like baked artisan bread with a light toast note, more flavor than a neutral commodity wheat malt. Extract is 83%, the highest in the Riverbend range, and the 55 to 65 S\/T ratio reflects the protein that gives wheat beers their head retention and haze.\u003c\/p\u003e\n\u003ch3\u003eUsing Appalachian Wheat\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 50% of the grist.\u003c\/li\u003e\n  \u003cli\u003eAt 30 to 50% for hefeweizen and wheat-forward styles where the grain is the point.\u003c\/li\u003e\n  \u003cli\u003eAt 5 to 10% as a head-retention and mouthfeel aid in almost any beer.\u003c\/li\u003e\n  \u003cli\u003eAdd rice hulls above roughly 30%. Wheat is huskless and will compact a lauter.\u003c\/li\u003e\n  \u003cli\u003eMin DP 100 means it contributes real enzymatic power, not just body.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Hefeweizen, witbier, saison and farmhouse ale, American wheat, NEIPA, lagers, wheated whiskey\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003eMalted soft red winter wheat\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e3.0 to 5.0 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 50% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e83%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.7%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e55 to 65\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003e100\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin alpha amylase\u003c\/th\u003e\n\u003ctd\u003e30\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eSouthern-grown\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAwards\u003c\/th\u003e\n\u003ctd\u003eSilver, wheat malt category, 2024 Craft Maltsters Guild Malt Cup\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543158227259,"sku":"MLT-RB-APPWHEAT","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Appalachian-Wheat20.jpg?v=1786114729"},{"product_id":"munich-rye","title":"Munich Rye","description":"\u003cp\u003eMunich Rye is Riverbend's darker rye malt, made from Wrens Abruzzi, an heirloom rye that has been grown in the South for more than 200 years. It is the same grain as their Carolina Rye, taken through a hotter kiln from start to finish.\u003c\/p\u003e\n\u003cp\u003eThat extra kilning is the whole point. Where Carolina Rye reads herbal and peppery, this one goes to pumpernickel bread with cardamom and allspice behind it. Protein is high at 13.9%, which is normal for rye and part of why rye beers feel fuller than their gravity suggests.\u003c\/p\u003e\n\u003cp\u003eMinimum diastatic power of 80 means it converts itself, so a modest addition will not cost you conversion elsewhere in the grist.\u003c\/p\u003e\n\u003ch3\u003eUsing Munich Rye\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 25% of the grist.\u003c\/li\u003e\n  \u003cli\u003eAt 5 to 10% it adds a dry spice note and a darker cast without announcing itself as a rye beer.\u003c\/li\u003e\n  \u003cli\u003eAt 15 to 25% the pumpernickel character leads. That is where you want it for a dark rye lager or a rye bourbon mash.\u003c\/li\u003e\n  \u003cli\u003eRye is huskless and gets sticky in the mash. Above roughly 15% of the grist, add rice hulls and expect a slower lauter.\u003c\/li\u003e\n  \u003cli\u003eReach for Carolina Rye instead if you want rye spice without the bread crust and color.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Dark rye lager, rye IPA, roggenbier, saison, dunkel, and bourbon and rye whiskey mashes\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003eMalted rye, Wrens Abruzzi heirloom variety\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 25% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin extract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e82%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e13.9%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e65 to 70\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003e80\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eNorth Carolina\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eTwo figures are left off this table on purpose. Riverbend publishes conflicting color values for this malt, 25 to 35 SRM on their product page against 5 to 8 SRM in their 2026 catalog, and two different alpha amylase figures. We would rather leave a row blank than print a number you might build a recipe around. Ask us and we will get the current certificate of analysis from Riverbend for your lot.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543158260027,"sku":"MLT-RB-MUNICHRYE","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/MunichRye-300x300.jpg?v=1786115869"},{"product_id":"hull-and-oats","title":"Hull and Oats","description":"\u003cp\u003eHull and Oats is a floor-malted oat from Riverbend, made from Brooks, an oat variety developed in North Carolina and prized for its high protein. These are hulled oats, malted rather than flaked, and Riverbend states the hulls act as a natural filter in the mash. Protein runs about 14%, which is what drives the mouthfeel.\u003c\/p\u003e\n\u003cp\u003eThe flavor is creamy and lightly sweet with a faint earthiness. The real contribution is textural: a silky, coating mouthfeel and better head retention. It is the backbone ingredient in hazy IPA grists and a reliable way to round out a dry stout.\u003c\/p\u003e\n\u003ch3\u003eUsing Hull and Oats\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eAt 5 to 10% it gives a subtle lift in body and foam stability in pale ales and lagers.\u003c\/li\u003e\n  \u003cli\u003eAt 10 to 20% is the standard range for NEIPA and hazy IPA, where the silky mouthfeel becomes a defining feature.\u003c\/li\u003e\n  \u003cli\u003eRiverbend's published maximum is 25%, which suits oatmeal stouts and full-bodied dark beers.\u003c\/li\u003e\n  \u003cli\u003eUnlike flaked or rolled oats, these keep their hulls, so they help rather than hinder the lauter. No rice hulls needed.\u003c\/li\u003e\n  \u003cli\u003eFloor malted and hand-raked on Riverbend's malting floor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e NEIPA, hazy IPA, oatmeal stout, dry stout, porter, hoppy pale ales; also bourbon and genever\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003eMalted oats, Brooks variety\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e3.0 to 4.0 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eUsage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 25% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e58%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003eAbout 14%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eVirginia\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProcess\u003c\/th\u003e\n\u003ctd\u003eFloor malted\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543158391099,"sku":"MLT-RB-HULLOATS","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Hull-and-Oats25.jpg?v=1786115534"}],"url":"https:\/\/www.wineandbeersupply.com\/collections\/wheat-rye-oat-malts.oembed","provider":"Wine \u0026 Beer Supply ","version":"1.0","type":"link"}