This is the most recent thread I found about midnight wheat. Per Breiss they don't recommend using more that 10%, and anything 5-10% will impart a lot of flavor. 2-5% seems to be the sweet spot, has anyone tried a BIPA with those numbers?
On Deck: Grapefruity IPA
Fermenting: Toasted Coconut Porter
Conditioning/Aging: Chimay Blue clone, Bavarian Hefe
Drinking: Irish Red Ale, Chimay Blue Clone