I guess one is white wheat, and the other is red wheat. Will a hefe suffer noticeably if domestic wheat malt is used over the imported German variety?
Probably not, but FWIW, as a rule of thumb, I try to use the malt from the country of origin for the style of beer that I am brewing.
In a pinch it will be okay.
Yeah, I hear you. Although, I interchange Belgian pils malt with German pils malt when brewing a German pils. Zero difference that I can tell…
The domestic wheat is running $50 at the LHBS, but I’ll bite the bullet and order the German variety. I don’t do things “in a pinch”.