Has any one ever used either in any recipes?
I have a wheat LME recipe in primary right now that I added a pound of wild rice and a pound of crystal malt in a steep. It has promise. the flavor is undeniably different than any wheat or true weizen that I have had. (and very pleasant at this point in fermentation).
I have a recipe in my head for a pilsner base with wild rice and buck wheat. I am expecting a lighter flavor with nutty(wild rice)/chocolaty(buckwheat) overtones. I love a good robust porter but want something a good bit crisper.
One question that I am kicking around is whether to use a lagering yeast or a wheat yeast. Will the wheat yeasts still give the banana/clove tones with the pilsner malt? I am not sure that I have the patience for a lager yet.
Here's what I have come up with:
7gal wort (batch sparge)for 5gal batch:
8lb 2 row pilsner
3lb 6 row wheat
2lb wild rice
1.5lb buck wheat
1oz saaz 60min
.25oz saaz 5min
wheat/weizen dry yeast or Lagering(pilsner)yeast