JonBrew
Landlord.
Hi,
I was planning a weizenbock style beer but when I visited my LHBS they were totally out of wheat malt. In it's place the guy recommended Crystal Wheat. It is obviously a much darker malt but that wasnt really an issue seeing as i was brewing a weizenbock anyway. I was, however, concerned about the level of fermentables i could extract from this kind of malt. The guy at the LHBS assured me it would be fine and would produce a rich and full bodied beer. I am relatively new to brewing to, in the moment, i bowed to his superioir knowledge and took the crystal wheat.
However, this is playing on my mind. when i put the numbers into my recipie software it looks fine but surely this malt will not produce the same level of fermentable sugars? Bearing in mind that this makes up over 50% of my grain bill i am concerned this is going to screw up my beer.
Can anyone advise?
Thanks
I was planning a weizenbock style beer but when I visited my LHBS they were totally out of wheat malt. In it's place the guy recommended Crystal Wheat. It is obviously a much darker malt but that wasnt really an issue seeing as i was brewing a weizenbock anyway. I was, however, concerned about the level of fermentables i could extract from this kind of malt. The guy at the LHBS assured me it would be fine and would produce a rich and full bodied beer. I am relatively new to brewing to, in the moment, i bowed to his superioir knowledge and took the crystal wheat.
However, this is playing on my mind. when i put the numbers into my recipie software it looks fine but surely this malt will not produce the same level of fermentable sugars? Bearing in mind that this makes up over 50% of my grain bill i am concerned this is going to screw up my beer.
Can anyone advise?
Thanks
