"Bavarian wheat" DME uses ?

[Dland]

Kind of a question in the opposite direction most people go, from all grain brewer who has not used DME for almost 3 decades. Never did use wheat DME, if I recall.

I got 3# of Briess Barvarian Wheat DME as result of a shipping error. Wondering if I can work it into something without compromising quality of brews. I'm making primarily lagers right now. Sometimes I'll add around 5% wheat malt to some recipes for improved head retention, but not sure how to use this in right proportion for that, or if it would have same effect. It ended up not costing me anything, so I don't have to use it, but don't like wasting stuff either.

 

[Kent88]

If you think it might compromise your beers, use it to make bread.

 

[Dgallo]

Briess Bavarian wheat is derived from 66% wheat malt and 33% Base malt. So you can use it in anything you plan on using wheat malt in. I do some no boil ipas using dme and will always use about a 1/3 of my dme bill to be Bavarian wheat

 

[Dgallo]

So to help you use it for your goal of around 5%. A lb of Bav. Wheat dme is 44 GU points. So that means roughly 30 GU points comes from the wheat and 15 comes from base malt. 1lb or Wheat malt itself will yield around 32 Gu points. So 1 lb of wheat dme will provide you with roughly the same amount of wheat as 1 lb of wheat malt. So you will need to take one of your recipes where you use 5% wheat and find out how much GU Point that will equate to, then you can use a proportion to see how much you will need. Just don’t forget about the 15 GU points of basemalt that you will also yield from the dme. If you don’t care about the abv coming out a little higher, then don’t even worry about that component

 

[Steveruch]

What style lagers?
If you're making a dubblebock with a bunch of specialty grains you won't be able to tell what extract you used as the base.
Or the heck with "style" and brew a wheat pilsner, you might create a new "style" and really like the resulting beer.