Ryan_PA
Well-Known Member
Several hombrewers were discussing the proper type of wheat to use in an upcoming group brew. I know Wild Brews calls for unmalted wheat, but I have seen several recipes that use malted and flaked wheat. I would assume if I were to use malted wheat there would be little to no flavor change over the unmalted. This may also simplify the comnplex mashing schedule used in traditional lambic brews. Is there a good argument why you would not want to do this, aside from swaying from tradition?