pericles
Well-Known Member
I was thinking of adding dark wheat malt to an American IPA for color, body, and head proteins. I could just use a darker crystal, but I don't like the cloying sweetness or roastyness it would add.
I'm concerned, though, that the wheat will result in astringency.
Has anyone tried this and gotten results you can share?
I'm concerned, though, that the wheat will result in astringency.
Has anyone tried this and gotten results you can share?
