Llarian
Well-Known Member
Out of curiosity, what kinds of unmalted wheat are people using in their Witbiers?
I used plain old raw white wheat crushed the same as my 2-row on my last batch, and while the end result was good, my efficiency sucked and I suspect a majority of the sugar was coming from the base malt. (I used a long protease rest, of course)
Beersmith doesn't even have a raw wheat ingredient, and the reccomendation of its author is to use torrified or flaked wheat in recipes instead.
Anybody want to provide a reccomendation or personal experience with these ingredients vs. raw wheat?
Thanks,
D
I used plain old raw white wheat crushed the same as my 2-row on my last batch, and while the end result was good, my efficiency sucked and I suspect a majority of the sugar was coming from the base malt. (I used a long protease rest, of course)
Beersmith doesn't even have a raw wheat ingredient, and the reccomendation of its author is to use torrified or flaked wheat in recipes instead.
Anybody want to provide a reccomendation or personal experience with these ingredients vs. raw wheat?
Thanks,
D