StAnthonyB
Well-Known Member
I am looking at making a 10-gallon batch of Witbier. Fermenting one carboy with WLP400 and the other with WLP410.
50% of the grist is to be Franco-Belges Pale...
...and have Gilbertson & Page torrified wheat a-plenty.
Y'all think I'll be good if I use Torr.Wheat at 50% instead of soft raw wheat?
(I suppose we can make this a general question about using Torrified Wheat in Franco-Belgian beers)
50% of the grist is to be Franco-Belges Pale...
...and have Gilbertson & Page torrified wheat a-plenty.
Y'all think I'll be good if I use Torr.Wheat at 50% instead of soft raw wheat?
(I suppose we can make this a general question about using Torrified Wheat in Franco-Belgian beers)