So i made a nice blackberry wheat last year, turned out really well.
7lbs Wheat malt
1oz Cascade 60min
1oz Hallertau 15min
60oz frozen Blackberries in secondary
The problem is I recently snagged a 50lb bag of Briess Pilsen, so I would prefer to use that for the next batch. the modification I am thinking about is this:
5lbs Briess Pilsen
1lb White Wheat malt
The question is at my LHBS there was white wheat malt, red wheat malt and torrified red wheat malt. Will i be able to steep the white wheat malt and whats the difference between regular and torrified?