I was wondering if someone could help me understand how wheat works in a recipe and the difference in using wheat DME in a recipe vs. wheat specialty grains. I am trying to put a recipe together with a base similar to hoegarden, but I am at a loss for a barley to wheat ratio. This will be an extract with specialty grains brew so I am looking for some guidelines on what percent of my DME should be wheat and what percent of my specialty grains should be wheat.
I hope this question isn't to confusing, but I have no idea how to balance my DME and specialty grains when using wheat.
Any help is appreciated.
I hope this question isn't to confusing, but I have no idea how to balance my DME and specialty grains when using wheat.
Any help is appreciated.