S
SFBeerGuy
I am making an American Wheat this weekend. The grain bill will include 60% wheat and I was wondering if the normal mash temperature scale works the same for wheat as it does for mashes made predominately of barley.
I am going for a beer with a noticeable maltiness with some left-over unfermentables. I am hoping to impart a crisp Rye character as well.
Anyone have any suggestions as to the saccharification temp/s? Step mash needed?
I am going for a beer with a noticeable maltiness with some left-over unfermentables. I am hoping to impart a crisp Rye character as well.
Anyone have any suggestions as to the saccharification temp/s? Step mash needed?