Weyermann Dark Wheat Malt

I'm thinking of using some Weyermann Dark Wheat Malt in some upcoming brews (a couple of saisons and APAs for spring). I'm assuming that it is to regular wheat malt what Munich malt is to Pilsner, but would like some feedback from people who have used it before. Any thoughts? Thanks.

Be aware that Dark Wheat grain has very little diastatic power. It can't be used as a drop-in replacement for White or Red Wheat. Something to keep in mind when crafting your recipe.

Mike_M said:

Be aware that Dark Wheat grain has very little diastatic power. It can't be used as a drop-in replacement for White or Red Wheat. Something to keep in mind when crafting your recipe.

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It's got enough to convert itself so it's not that bad!

Poobah58 said:

It's got enough to convert itself so it's not that bad!

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According to the Malt info from the HBT Wiki, Dark Wheat only has a diastatic power of 10 degrees Lintner:

Wheat Malt - Home Brewing Wiki

Is there information on Weyermann's website that contradicts the Wiki info? If so, perhaps the Wiki should be updated.

I just ran across this thread because this weekend I'll be making a dunkelweizen using 60% Dark Wheat Malt (Weyermann). For what it's worth, BeerSmith lists the diastatic power as 50 and the Midwest Supplies lists it as 76. That's enough to self-convert, and significantly more than the 10 listed on the wiki page.

I couldn't find this number listed on the Weyermann website but it does say to use up to 70% in Bavarian-style Weizenbiers while the wiki lists the max as 20%.

I'm guessing the wiki should probably be updated.