So it has been discussed a couple of time that making an all wheat beer is not an issue if you can handle the sparging.
As my ambition is to use as much local produce as possible and I actually have my own unmalted wheat - here is my question:
What do you think about making a beer with 50% wheat malt and 50% unmalted wheat? Lightly hopped and with a german hefeweissen yeast.
Sparging should not be an issue if I do it with BIAB (which I will). And the cereal mash will of course be needed also. The question really is there enough diastatic (spelling!?) power in the malted wheat to convert the starch from the unmalted?
As my ambition is to use as much local produce as possible and I actually have my own unmalted wheat - here is my question:
What do you think about making a beer with 50% wheat malt and 50% unmalted wheat? Lightly hopped and with a german hefeweissen yeast.
Sparging should not be an issue if I do it with BIAB (which I will). And the cereal mash will of course be needed also. The question really is there enough diastatic (spelling!?) power in the malted wheat to convert the starch from the unmalted?