I can get the idea with certain crystal malts and such - don't want to overdo it or the sweetness would be too much etc. But why does White Wheat have a Max in Batch of 60% in Beersmith (Northernbrewer says 50%) and Weyermann Pale wheat has up to 80%? I see White Wheat is listed as having higher diastatic potential so I see it's not a need for base malts to help conversion.
So what is the full deal with those numbers? Why would I not want to do a hefe with 65% white wheat malt? Or are these numbers not really all that much to be concerned about?
Rev.
So what is the full deal with those numbers? Why would I not want to do a hefe with 65% white wheat malt? Or are these numbers not really all that much to be concerned about?
Rev.