bgough
Well-Known Member
If anyone would be kind enough to give me a run down on which of these wheat malts would be a good idea to use together in a wit. There are several different kinds of wheat and I'm a bit confused on which combination will give me the results I want for my wit.
I like that Celis Wit, St Bernardus creamy mouthfeel.
I was going to do a mini-mash and I was thinking something along the lines of this:
2.00 lbs Wheat Dry Extract
3.00 lbs Pilsner (2 row)
2.00 lbs Flaked Wheat
1.00 lbs Flaked Oats
.50 lbs rice hulls
estimated O.G. 1.048 (1.044-1.052)
est. Alc/Vol: 4.78% (4.5%-5.5%)
But what about Wheat Malt and Torrified Wheat? Would these be better choices? If so, what should I use and why?
I like that Celis Wit, St Bernardus creamy mouthfeel.
I was going to do a mini-mash and I was thinking something along the lines of this:
2.00 lbs Wheat Dry Extract
3.00 lbs Pilsner (2 row)
2.00 lbs Flaked Wheat
1.00 lbs Flaked Oats
.50 lbs rice hulls
estimated O.G. 1.048 (1.044-1.052)
est. Alc/Vol: 4.78% (4.5%-5.5%)
But what about Wheat Malt and Torrified Wheat? Would these be better choices? If so, what should I use and why?