SumnerH
Well-Known Member
So I'm planning out a partial mash hefeweizen. I've heard (from EdWort and others) that red wheat is a great malt to use. Unfortunately, I don't have any and neither does the LHBS.
I do have pale wheat and caramel wheat.
1. What's the taste profile of red wheat? Caramel wheat?
2. Would I be better off using 1 lb each of pale wheat + caramel wheat (plus base malts, obviously), or skipping the caramel altogether?
I'm hoping to brew tomorrow, I have 1 lb each of pale and caramel on hand (along with plenty of pilsner malt and DME, and wheat DME).
At the moment I'm considering mashing 1 lb of each wheat with 1.5 lbs of pilsen and using wheat DME for the remainder of fermentables. Is that a really bad idea?
I do have pale wheat and caramel wheat.
1. What's the taste profile of red wheat? Caramel wheat?
2. Would I be better off using 1 lb each of pale wheat + caramel wheat (plus base malts, obviously), or skipping the caramel altogether?
I'm hoping to brew tomorrow, I have 1 lb each of pale and caramel on hand (along with plenty of pilsner malt and DME, and wheat DME).
At the moment I'm considering mashing 1 lb of each wheat with 1.5 lbs of pilsen and using wheat DME for the remainder of fermentables. Is that a really bad idea?