{"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","url":"https:\/\/www.wineandbeersupply.com\/products\/appalachian-wheat","provider":"Wine \u0026 Beer Supply ","version":"1.0","type":"link"}