Gnomebrewer
Well-Known Member
I'm preparing to brew my first Flanders red, hopefully this week. I'm fairly set on my grain bill - a blend of vienna, dark munich and pils with about 8% flaked wheat and 4% each of medium crystal and special B. EKG to get 12 IBU's. Half will get Roeslare blend, the other us-05/Gigayeast sweet flemish brett and later on some pedio. My questions are about getting some starch in the wort. Any thoughts or experience with steeping crystal malts rather than mashing? Or steeping the flaked wheat? This should give starch rather than sugar, but it seems too simple compared with turbid mashing, is there any reason not to do it?