Awesome! I love wheat beers. I make a cherry wheat every year. My grist is:
8.5# wheat malt
4.5# 2 row barley malt
0.5# Crystal 20
0.75oz Halletaur 60min
0.5oz Tettnang 15min
0.5oz Tettnang FO
The first 2 malts are close to the ratio of what’s in wheat malt extracts you’d find on NB which is why I went with that ratio.
I made a Blue Moon Clone this year that was a very tasty summer brew:
5# 2 row
4# wheat malt
1# flaked oats
1oz German Tradition 60min
The commercial wheat malt has plenty of diastatic power to convert itself, but I’m not brave enough to mash it straight. The theory of stuck mashes has been heavily challenged on this list over the past year, so maybe it’s possible. Not sure what a straight wheat beer would taste like though. I’d have no idea what you’re diastatic power is going to be, so I’d start with a small mash to get a ballpark. Good luck experimenting, and let us know how it comes out.
