weissbier

[wilfh]

I want to brew a wiesbier for the long hot summer that we’re going to have (although its chucking it down at the moment)

I’m told a 60 40 split of wheat malt and barley is ideal.

My question is should I use just wheat malt or I use some terrified wheat to try and avoid a stuck sparge or will there be enough husk in the barley to let it drain ok?
wilf

[Morten]

I am pretty sure that torrified is a bad idea.

I'd personally do a 50/50 split.

[wilfh]

Thanks morten. Any suggestions why?

[andyCo]

Wheat malt and pale/lager malt.
A good yeast is a must, must go liquid for a hefe for me, wy3068 or wy3333 have come up trumps.
I chill it down to 12c ( alemans tip) before I under pitch the yeast to stress it out a bit.

Andy