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Old 03-29-2010, 07:24 PM   #1
fredthecat
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Dec 2009
the world
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none of the homebrew stores in my entire city have wheat malt, only flaked wheat. i used 1/2lb of flaked wheat in a belgian golden i just made, and i plan on making either an american wheat or weisse on the T-58 yeast cake

3 gallon batch

2.5lb 2row pale
1lb 6 row pale
2lb flaked wheat
0.5lb carapils

1oz hallertau for 60
T-58 Yeast reused from belgian batch

will this end up feeling like a north american version of a weisse? im worried about what the flaked wheat will do, i put in 6row because i heard it helps with adjuncts??



 
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Old 03-30-2010, 02:04 AM   #2
JVD
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Jan 2010
Irons,Michigan
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It will taste fine with flaked wheat.I would use 3lbs though.That would get you closer to 50/50....Or 2.5lb 2 row,2.5 lb flaked.Drop the 6 row,you dont need it with flake wheat.

 
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Old 03-30-2010, 02:30 AM   #3
fredthecat
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Dec 2009
the world
Posts: 495
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cool! thanks for the reply, was not sure how flaked would compare to malt. hopefully make this on friday

 
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