Unmalted Wheat is for use in producing authentic Belgian styles, most notably Wit and Lambics. A protein rest is highly recommended if used in mashing.
Used in a witbiers it gives an intense wheat flavor. It also makes my beer hazy which no amount of cold crashing or fining will remove. For my witbiers it composes around a quarter of the total grain amount used.
Used in a witbiers it gives an intense wheat flavor. It also makes my beer hazy which no amount of cold crashing or fining will remove. For my witbiers it composes around a quarter of the total grain amount used.
