Canadian Prairie Spring and Soft White Spring wheats, which contained high levels of starch, gave higher concentrations of ethanol after fermentation than was obtained with high-protein Hard Red Spring wheat. Dry milling to remove fiber and to concentrate the starch in the flour resulted in even greater increases in ethanol content of the beer, although final ethanol yields were reduced on a per ton of wheat basis. However, preprocessing of the grain would increase the throughput rate and capacity of ethanol plants. It was estimated that bran removal could increase plant capacity by 20.3-26.4%, based on the three market classes evaluated in this study. The bran fraction separated from grain during preprocessing could increase revenue from sale of coproducts, thus improving the ratio of grain cost to revenue.