Originally Posted by Doctor_Wily
Thats an interesting point ogri as I wasn't aware wheat carried any tart flavor with it. Good to know. What if, say, the wheat wasn't boiled more than say, 10 minutes?
Actually, it might not be the wheat that is the culprit, may be the spices that contribute the slight tartness, but I just associated witbiers and weissenbiers with a sort of tangy refreshing taste..
I'd have thought that carefully boiling wheat LME for less than 10 minutes, I'd tend to go for addition at flameout anyway, is always going to be a positive factor for flavour.