As the title of this thread indicates, I am trying to find the difference between the 3. I have been grain brewing for a couple of years now, but have little experience with wheat. I'm looking to make a Belgian wit and wanted to know the primary difference between the three types of wheat I have seen at my LHBS.
Any thoughts about their appropriate usage and what I can expect when dealing with them in large amounts (50% or more of my total grist) would be appreciated.
For that matter, is there a place on line where I can find out more about the various grains and adjuncts and what their most appropriate contributing attributes are? Kind of a "one stop shopping" list?