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Old 09-07-2010, 03:21 PM   #1
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Default just wheat vs. flaked wheat vs. wheat malt

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?

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Old 09-07-2010, 07:21 PM   #2
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our wiki is a good start

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Old 09-07-2010, 09:44 PM   #3
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I think white wheat is preferred over red, but i might have that backwards, actually I probably do.

Also I dont see anything in the wiki about that but I could just be failing at using the search function.

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Old 11-22-2011, 08:43 PM   #4
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Default Red vs White

I have found that red provides a better wheat flavor. Use as much as you like, I often do a 100% wheat grist with great conversion and no sticking sparge.

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