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TheCanisDirus, Do you think carawheat would fall under the category of crystal/caramel malts that would harm head retention? How would you recommend maintaining a good head if you aren't mashing wheat? Do you think the addition of some carafoam could help? Sent from my iPhone using Home Brew

I'm not entirely sure. I took parts of this recipe from an extract recipe I found in my LHBS. The recipe calls for no mashing or partial mash so I assume these grains to be a way of getting wheaty haze/texture from steeped grains Sent from my iPhone using Home Brew

Hey guys: Thought I would update you on where I'm going with this recipe. As of now it looks like this: 1lb LME-wheat (70% late addition) 1/3 cup light honey (5 min left) 30 g crystal malt 10 (steeped) 15 g light wheat specialty grain (steeped) 5.6 g saaz (3.75% - 60 minutes) 1.5 g citra (12%...

Thanks, hello. A lot of good advice in there. My only reservations about using all LME vs grains are on the subjects of head retention and price. I've found that in order to hold a head well a beer needs to have some sort of base malt. Is there another alternative to grains that would provide...

Hey guys. So here's what I'm going for: I'm making a 1 gallon batch of American wheat beer with orange and honey flavors. It like it to be lightly hopped, a light color, and highly carbonated. Here's my recipe: 1 lb LME- wheat 35 grams flaked wheat (steeped) 12 grams 2 row pale malt (steeped)...

Thanks for the reply! I've done searches but each one seems to turn out something different. Should I keep one in higher amounts than the other? Is there a problem with pairing those two grains? How much carafoam should I use I'm a 1 gallon batch? It's my first time so I have lots of questions...

Hey guys, I'm an extract homebrewer who is looking to go off recipe for the first time. I'm brewing a 1 gallon coffee porter. I am not a huge fan of bitterness in my beer so is like the porter to be a little on the sweeter side. I chose carafa III for color and chocolate wheat malt for slight...

Thanks! I'll look into the Belgian wit

Hello all, I think I am going to begin plans to ferment a fruit flavored ale (probably blueberry, but open to suggestions) and have it bottle conditioned in time for spring. I will be using fruit-flavored extracts during secondary to provide the fruity scent and taste, but this brings about...

Sorry guys, I moved this post to "recipes/ingredients". I'm working to take this one down