Fixin to do up our first AG wheat beer and we've got a few questions.I've read through some related forum threads and got just enough info to be confused .How about the grind,coarser than barley for the malted wheat?As for mashing,do i need to some sort of step or rest procedure?(Acid rest?,protein rest?,or some such thing!?)How about rice hulls in the mash?Do you mix them all together(wheat,barley,rice hulls)in the tun?I'm gonna go 50/50 on the grain bill(wheat/barley).How does 10# sound for a 5.5 gal batch?Anyways,those are my immediate concerns,I'll probably have some more.Thanks for any help folks .
None of those are hefeweizen yeasts. If hefeweizen is your aim, you'll need to get a liquid yeast (White Labs 300, 351, 380) If making an American style wheat beer is what you're after, any of the Safale yeasts are great choices.
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