McGarnigle

Recipes 

The argument would be that wheat can't go it alone, and that most wheat beers are around half wheat.

But wheat can, in fact, actually be used all by itself. I'm not sure what a 100% wheat beer tastes like; someone else surely knows.

DeathBrewer

Recipes 

Whoever told you it could not be done did not know what they are talking about.

Wheat has far more enzymes than most pale malts, so it actually is better at converting. However, it does not have any husks, so you need some way to create a filter bed. One way would be to use a bunch of rice hulls. I personally would just use a bag so that you don't get a stuck mash.

The wheat flavor may be a bit overpowering on its own...I think it would be good as a wheat wine or something to that effect.

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

We will remember...

StAnthonyB

Recipes 

True that.

Wheat has a very, very high diatastic power... something like 160+ degree Linter.


I have thought about doing a Marris Otter smash by doing two seperate mashes. One mash at 150F and the other at 165F. Using the 150F mash for the bulk of the malt as a base and the 165F mash to add body and colour by reserving half of the 165F mash and boiling it down and carmelizing it in a pot.

DeathBrewer

Recipes 

That sounds like a scottish ale or something. I'm not sure about mashing HALF at 165°F, tho...you won't get any fermentable sugars from that and it may taste incredibly sweet and dextrinous...I'd probably cut it down to a smaller percentage. Good idea, tho...let me know how it goes.

I boiled down a red/amber ale a couple of weeks ago...I didn't hit my color and over-sparged a bit, so I took about a gallon and boiled it down to about 1/4. It tasted great before I added it to the boil.

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

We will remember...