I've been reading lots of threads about how brewing with thinner mashes tends to increase efficiency and the quality of the beer, and I'm ready to hop on board with the idea. It makes sense to me that the wort quality will be higher if the majority of it came from the first runnings.
Anyway, I've read a few threads where people stress the importance of running a thick mash when the grain bill has a lot of wheat present, but I never see the reason why. Why couldn't I use a mash of 1.75-2.0 (or more) when mashing wheat?
Anyway, I've read a few threads where people stress the importance of running a thick mash when the grain bill has a lot of wheat present, but I never see the reason why. Why couldn't I use a mash of 1.75-2.0 (or more) when mashing wheat?