ColoradoXJ13
Well-Known Member
I am in the process of thinking through my next beer which will get brewed as soon as my two primaries are empty...should be a couple weeks...finishing off a saison with a second yeast and it is going sloooow.
I want to do a 10-gallon Hefe/American wheat, something yummy for this nasty heat we have been having here in CO (although quite cool today). I am going to split the batch into two primaries, and make one a Raspberry Wheat, and leave the other normal. I have WLP380 Hefe IV frozen away, will make starters, so that is set....
Looking at AG recipes out there, seems like most people just do a 50/50 split of 2 some base malt and malted wheat, or flaked wheat. I understand that one is malted, whereas one is just gelatinized, other than that, what would be the difference between using the two?
Any links to good recipes are helpful too!
Thanks in advance
I want to do a 10-gallon Hefe/American wheat, something yummy for this nasty heat we have been having here in CO (although quite cool today). I am going to split the batch into two primaries, and make one a Raspberry Wheat, and leave the other normal. I have WLP380 Hefe IV frozen away, will make starters, so that is set....
Looking at AG recipes out there, seems like most people just do a 50/50 split of 2 some base malt and malted wheat, or flaked wheat. I understand that one is malted, whereas one is just gelatinized, other than that, what would be the difference between using the two?
Any links to good recipes are helpful too!
Thanks in advance