Padre Kino — Heritage White Sonora Wheat Malt
Padre Kino — Heritage White Sonora Wheat Malt
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$68.00 USD
Regular price
Sale price
$68.00 USD
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per
Sonoran heritage wheat — built for haze, foam and body.
White Sonora is the Sonoran Desert's 300-year heritage wheat, and Padre Kino is it malted for modern hazy beer: high protein kept intact, light even modification, β-glucan held under the lauter ceiling. Hazy-IPA inclusion grade — use at ≤30% of the grist alongside a base malt.
Lot HM-2026-W-SON-002 · Lab panel: MSU (HM-26-W1) · CoA 2026-07-24 · Sold in 50-lb bags (5-lb bags coming soon)
Certificate of Analysis
| Spec | This lot | Target band |
|---|---|---|
| Extract (Fine, DB) | 83.5 % | ≥81 |
| Color | 2.5 °SRM | ≤3.0 |
| Moisture | 6.64 % | ≤6.0 — reads high from post-kiln humidity uptake (left the kiln at 5.6%); brew it fresh |
| Kolbach / S-T | 32.7 % | 32–45 |
| Total protein | 14.9 % | 12.0–16.0 |
| β-glucan | 111 mg/L | ≤150 |
| Diastatic power | 147 °L (499 °WK) | ≥100 |
| Alpha-amylase | 15 DU | informational — non-limiting at ≤30% inclusion |
| FAN | 99 mg/L | informational |
| Friability | not reported | naked grain — friabilimeter isn't comparable; we grade modification by Kolbach and acrospire length |
Lightly modified on purpose — the haze- and foam-building protein survives malting. Every bag ships with its lot CoA.
Brewing this lot
- Keep it ≤30% of the grist and let your base malt do the converting — α-amylase reads 15 DU on this lot, which is exactly why it's graded as an inclusion malt, not a base.
- Give the mash 15 minutes at 104°F (40°C) before ramping — it thins the wheat gums and saves your sparge.
- Brewing hazy? Skip the protein rest. The 14.9% protein is your haze and foam — a 122°F rest would eat it.
- Brewing hefeweizen instead? Add a 15-min ferulic-acid rest at 111°F for that clove phenol; a short protein rest is OK there.
- Rice hulls ≥5% of the grist once wheat passes 25% — naked wheat has no husk to build a filter bed.
- This lot picked up ~1 point of moisture after kilning — use it fresh rather than cellaring it.
Styles it was built for
- Hazy / New England IPA — 20–30% of the grist with a pale base. Stable haze, saturated mouthfeel, lacing foam.
- Hefeweizen — ferulic-acid rest and a classic weizen strain: banana and clove over soft Sonoran wheat.
- Witbier — coriander and orange peel; the light modification mimics raw-wheat character.
- Wheated whiskey wash — distillers use its 499 °WK to advantage.
Named for the Jesuit missionary who brought White Sonora to the desert in the 1690s. Grown by Arizona family farms, malted in Queen Creek.
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