For my next brew I think I am going to attempt my first American wheat beer. I've used small amounts of wheat in various other recipes, but for this one I'm looking at 50% wheat. I can only do a partial mash of up to 4 pounds of grain, so my plan is to mash 2 pounds of 2-row with 2-pounds of wheat malt. I'll make up the gravity points with wheat extract (60/40 wheat/2-row).
My question is about the partial mash - do I need to worry about the lauter and sparge with that proportion of wheat in the mix?
Stuck sparges are much less of a problem using wheat malt as you plan.
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