I was thinking of adding dark wheat malt to an American IPA for color, body, and head proteins. I could just use a darker crystal, but I don't like the cloying sweetness or roastyness it would add.
I'm concerned, though, that the wheat will result in astringency.
Has anyone tried this and gotten results you can share?
Primary 1: Hasty IPA
Secondary: Soured Golden
Kegged: American Wheat
Bottled: Belgian Golden Ale.
Planning: American Amber