Would it be possible to use Unmalted Wheat instead of malted wheat in a Berliner Weisse? I will use around 40% Unmalted wheat. Brewing supplies are very hard to get here in our place. We do not have malted wheat here only raw unmalted wheat.
I got away with using 50% wheat "flour" in my wit, but a BW is different - would there be a difference in using malted and unmalted?
Malting scares me :cross:
I got away with using 50% wheat "flour" in my wit, but a BW is different - would there be a difference in using malted and unmalted?
Malting scares me :cross: