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
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??