Originally Posted by ncbrewer
Im confused. Beer Wiki shows Belgian Pilsner 2-row requires a mash. I cant find American Wheat, but it shows German Wheat requires a mash. Im lost on why this isnt considered a partial mash???
It's sort of a mini-mash. I mean, any time you're soaking malted grains in water between 140-160 degrees for any length of time, it can be considered a mash of sorts, right?
I love this recipe. I brew it all the time. I upped the grains to 1# each and brewed a batch with an OG of 1.070 a few weeks ago.