Sorry, I meant wheat malt. My assumption is that grains in a beer recipe are malted unless otherwise specified. I have no idea if there is a standard or convention; it's just how I talk about it. I'll try to remember this for future articles; as you can see, a reasonable person drew the wrong conclusion, so the info was ambiguous.
I usually have a sack of Durst wheat around, so that's what I'm most likely to have used.