Is malted barley considered an ADJUNCT in wheat beers?

[perfection]

Given that there are different proportions of malted wheat In wheat beers, which grain is considered the mashable adjunct - the malted wheat or the malted barley?

 

[hotbeer]

Adjuncts are usually the un-malted things that are added to the recipe that also contribute sugars to ferment. Though perhaps we too often use the term to include malts that are otherwise mostly for color. I'm not sure if quantity or percentage of it compared to the total of all the fermentables matters.

Hopefully someone that knows more about what is and isn't a adjunct will weigh in shortly.

 

[Beekeeper]

@hotbeer is correct, the Wheat Malt and Barley Malt each are able to provide diastatic power to the mash. Adjucts would be items such as flaked wheat or flaked barley, which depend upon the enzymes provided by the base malts to convert their components into fermentables.

 

[IslandLizard]

From the BJCP guidelines:
An adjunct is defined as any unmalted source of fermentables in brewing. These include corn and cane sugars [...].

Here's a more comprehensive look at various adjuncts and how they're classified:
http://www.beer-brewing.com/beer_brewing/26_beer_brewing_chapters/ch06_beer_brewing_adjuncts.htm