I am looking to brew a nice, clean & sessionable American Wheat and am looking for some suggestions on specialty grains to steep/partial mash. Right now I am thinking I will use 5lbs of Wheat DME, bitter with Magnum & use some Mosaic Hops for aroma. I am going to ferment with Wyeast 1056 (mainly because I used the 1056 from an APA I brewed as my trial run for yeast harvesting…now I have 4 mason jars of the stuff I need to use).
My first though was to use something like 0.5lbs of Honey Malt & either 0.5lbs of Biscuit Malt or Victory Malt. I am not sure with just a pound of specialty grain how long I would need to keep it at temp for mashing. Maybe 40 minutes at 154F? I would be doing that part on the stove so it would be a little inexact, playing with the burner constantly trying to keep it at temp.
Anyways, if anyone has any suggestions or past experiences with specialty grains in an Am. Wheat I would love to hear them.
Thanks All! :cheers: