Protos
Die Schwarzbier Polizei
Gentlemen, I'm planning to try the Wheatwine style. I've never tasted the real thing, but the internets provide a plenty of information on the style, as well as recipes.
I got me some fancy wheat malts, counterparts almost to all kinds of barley malts: white, munich, melano, crystal, chocolate. And now I'm working on my recipe. Wanna try a 100% wheat wheatwine (like 90% white wheat, 5% aromatic wheat, 5% crystal wheat).
And here comes my humble question: why is that all the wheatwine recipes I see call invariably for 40 to 50% of barley in the grainbill? It that just because of ease of lautering or is barley somewhat crucial to the taste profile? I wouldn't ask if I ever tried a real Wheatwine and learned its taste profile in person. But I haven't.
With my setup, I've got no troubles lautering 100%-wheat Graetzer grists (as well as 75%-rye Roggenbier grists), so I believe a 100% Wheatwine is technically perfectly possible. Why then there's no such thing as Pure-Wheat-Wheatwine recipes on the interwebz, what do you think?
I got me some fancy wheat malts, counterparts almost to all kinds of barley malts: white, munich, melano, crystal, chocolate. And now I'm working on my recipe. Wanna try a 100% wheat wheatwine (like 90% white wheat, 5% aromatic wheat, 5% crystal wheat).
And here comes my humble question: why is that all the wheatwine recipes I see call invariably for 40 to 50% of barley in the grainbill? It that just because of ease of lautering or is barley somewhat crucial to the taste profile? I wouldn't ask if I ever tried a real Wheatwine and learned its taste profile in person. But I haven't.
With my setup, I've got no troubles lautering 100%-wheat Graetzer grists (as well as 75%-rye Roggenbier grists), so I believe a 100% Wheatwine is technically perfectly possible. Why then there's no such thing as Pure-Wheat-Wheatwine recipes on the interwebz, what do you think?