How does wheat taste different to barley?

[Brew_Meister_General]

I'm always keen to use for its proteins levels but I'm often curious about whether or not to use it in the likes of stouts and scotch ales due to its flavour association with German and Belgian wheat beers.

Flaked malts are a given for British beers but I still wonder whether I can substitute a couple pound of barley for wheat.

 

[m00ps]

IMO you cna use wheat in anything. I use 20-30% in all my IPAs because its very sligght sweetness compliments the fruity hops i use. It also helps with body and head retention which is great for dry beers like IPAs and Belgians

 

[unionrdr]

I think it has a natural, grain sort of sweetness to it. I use a couple pounds of German wheat in my kottbusser.

 

[Aristotelian]

Drink a Hefeweizen or American Wheat to get a sense of the true wheat taste. I find that wheat beers a similar taste to fermenting bread (which you would expect).

I think it would work well mixed in to a stout, similar to an oatmeal stout. As long as you keep it to <10% it's not going to throw off the taste much.

 

[unionrdr]

Franziskaner is another clean wheat ale from Germany. No spice or banana esters give that clean, sweet wheat flavor imo.