Only ever brewed one Wheat beer before at that was with 100% wheat malt extract.
Now AG these days. I knocked up a quick recipe after getting back from Belgium based on others I've read, but for some reason I didn't spot the mix of wheat malt and pale malt. So I made it with 100% wheat malt, and it's fermenting in the FV now.
A couple of brewers have asked why I used 100% wheat malt, to which I replied "why wouldn't you, it's a wheat beer?". Most recipes I've now looked at seem to have a combination of wheat and Maris Otter or some other pale malt, 60/40 or 50/50, so not just a bit of non-wheat malt.
So what is the reason for this, and will my all-wheat malt beer be inferior?
Now AG these days. I knocked up a quick recipe after getting back from Belgium based on others I've read, but for some reason I didn't spot the mix of wheat malt and pale malt. So I made it with 100% wheat malt, and it's fermenting in the FV now.
A couple of brewers have asked why I used 100% wheat malt, to which I replied "why wouldn't you, it's a wheat beer?". Most recipes I've now looked at seem to have a combination of wheat and Maris Otter or some other pale malt, 60/40 or 50/50, so not just a bit of non-wheat malt.
So what is the reason for this, and will my all-wheat malt beer be inferior?