posted Feb 2, 2014, 3:05 PM by Joel Morris
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updated Feb 2, 2014, 3:06 PM
]
With flaked wheat you will be relying on the diastatic power of the base malts (the wheat is unmalted). For this reason we are adding a bit of 6-row pale which has a high diastatic power. It is also recommended that you use a step mash and perhaps even extand the mash to 90 minutes.