So I have been working on a Belgian brew in the vain of a Rochefort 10. My first batch came out fairly successful with a nice hint of roasted bitterness balancing the sweetness the yeast flavors. It could be better though as always. But in comparison tasting with a R10, I noticed that the Rochefort has this nice mouth feel that you get with some Oatmeal Stouts. I have read that the use Wheat Starch as an adjunct in their brew, mainly to boost alcohol content.
So now to my questions. Has anyone here ever used Wheat Starch? And where would I normally get Wheat Starch. How much do I use? I am figuring no more than half a pound for a 5 gallon batch.
So now to my questions. Has anyone here ever used Wheat Starch? And where would I normally get Wheat Starch. How much do I use? I am figuring no more than half a pound for a 5 gallon batch.