menloavenue
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- Oct 3, 2011
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Just for experimentation's sake, I want to try adding white wheat to my extract hefeweizen recipe this time without mashing it. My friend who runs a bread company gave me a pound of it yesterday, and I've been thinking about how to best incorporate it into the boil in order to give the beer a heavier, more wheaty flavor.
Should I steep it with my specialty grains and add it after I add the malt extract? Or should I just toss it in with the boil?
Will
Should I steep it with my specialty grains and add it after I add the malt extract? Or should I just toss it in with the boil?
Will