White Wheat Malt comes from soft white wheat rather than the red wheat varieties Red Wheat Malt is made from, and the difference shows up as a gentler, more delicate flavour — less of the nutty robustness red wheat brings, closer to the soft, bready-tart character most drinkers associate with classic European wheat beer.
At 2-3 °Lovibond it's slightly paler than standard wheat malt or Red Wheat Malt, and its diastatic power around 100 °Lintner puts it comfortably in self-converting territory with a healthy enzyme margin to carry adjunct alongside it. The same lautering caution that applies to any wheat malt applies here too — no husk, so a mash pushing toward the practical percentage ceiling benefits from rice hulls to keep the sparge moving. German Hefeweizen and Belgian-style wheat beers most often specify White Wheat Malt or an unspecified "wheat malt" that functionally means this, since the delicate character it contributes doesn't compete with the yeast-driven banana-clove or coriander-orange character those styles are built around. Where a recipe just says "wheat malt" without further detail, White Wheat Malt is the safest default assumption, and it's widely enough stocked that sourcing it rarely requires a special order the way some of its lesser-known wheat malt relatives, like Spelt Malt or Red Wheat Malt, generally do at most ordinary local homebrew supply shops, whether shopping in person or through a mail-order grain list.