There's something about a little wheat in the brew
that makes it extra "tasty". Here's a partial mash recipe of mine
for a pale ale that came out well:
3 lbs pale ale malt
1 lb Munich malt
0.5 lb crystal malt 60 L
6 oz wheat malt
2 oz Belgian aromatic malt
~3.05 lb John Bull light unhopped liquid malt extract
1 oz Northdown hops 6.4% aa 60 min
0.5 oz English Kent Golding plugs 5% aa 60 min
dry hop with .5 oz goldings plug
Wyeast #1056 american ale yeast
Using distilled water throughout.
Added 1/4 teaspoon of gypsum to the mash water
Fermentation around 68 with a water bath.
Dry hopped 1 week in secondary, then bottled.
Best served at 55F.