I brewed a wheat ale today and it’s a little different than my house recipe that calls for flaked wheat. Instead, I used 5lbs of white wheat malt and also the Saf-06 wheat ale yeast to add some additional wheat character. Another twist is the addition of 8oz of Briess Carabrown Malt which is a specialty grain that scoundrel and I discovered in our LHBS. As soon as we smelled it, we both said DAAAMN!! It’s described as toasty, buscuity, nutty, and graham cracker. You’re probably thinking this sounds like a perfect grain to put in a porter or strong ale but idono, I’m adding it to this wheat beer. I’ll ferment pretty low, probably around 62 degrees to be as clean as possible, and I’m hoping the …
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