Does wheat malt have the same DMS potential as barley malt? I’m using 40% Weyermann pale wheat malt in a recipe, and it clocks in at ~2.0 SRM. In terms of boil time, should I treat this as I do pilsner malt of similar SRM? Cheers.
I could not find a definitive answer to that when researching this last year, but I do know that wheat does have similar SMM content potential as barley. Whether it translates into the malt, I don’t know. If the wheat malt is kilned very lightly, then I suggest that you consider it equal in SMM potential as Pils malt.