Anyone ever use Belgian aromatic in a German Weizen? Thinking about around 63.5% wheat, 34% pilsner and 2.5 or 3% Belgian aromatic malt. using Wyeast 3068 and ferm at 62. Mash at around 152.
Go nuts; you’ll be fine. I like a bit of malt character to integrate with the yeast in hefeweizens. You’re not using a ton (it won’t be that noticeable) but if you want complete yeast domination, maybe lay off and take a more simplistic route.