I'm a big fan of Boulevard Wheat. I posted what I learned about it from their lead brewer in another thread. Now I need some help figuring out how to get closer to the right malt combination based on what he told me...bearing in mind I'm a partial mash brewer.
Here's what he said:
"We use approx. 60% Pale malt, 19% unmalted wheat, and 21% malted wheat in our malt bill."
The Pale and malted wheat are easily accomplished with DME/LME (I prefer DME) even though I'll have to live with 35 percent barley rather than pure wheat malt. The question I have is to what extent I can meet the requirement for unmalted wheat by steeping?
Let's say I have this for the recipe:
4 lbs Pale DME
2 lbs Wheat DME
Can I steep say, 2 lbs (or 3 or whatever) of unmalted wheat to get the starches/flavoring required? Or should I just give up trying to use it and go straight extract?
I haven't played with this on Beersmith yet. i wanted to get your input first.
Original Gravity (Plato) 11.3 (1.045 SG)
Terminal Gravity (Plato) 2.7 (1.010 SG)