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So malted wheat should be able to self convert, and with enough rice hulls 100% should still lauter (especially in my biab-like grainfather) so now I'm just trying to find out - does it taste good?

Thinking of doing a 100% wheat malt/centennial SMaSH double white IPA to use up a couple packets of t-58 I have left over from the black box.

I've thought about this before since it shouldn't be a problem with BIAB. I'd still use rice hulls. Contrary to what you may expect I bet the resulting beer will be crystal clear.

Try it!

Grätzer is a style of beer made with 100% smoked wheat malt. It's something that's been on my radar to brew, but have been procrastinating on because I don't want to buy a sack of smoked wheat malt

I wish I could buy a few pounds of that smoked wheat - I bet it would be killer in small amounts for saisons.

If anyone wants some, I picked up a full 25kg bag of Weyermann Oak-smoked wheat malt and I am pretty sure I won't be using it all very quickly. I ordered the malt before really looking into the style, that I now know is typically a low gravity brew - so I'm willing to part with half of the bag. PM me if you want to pick some up.

I brewed a 100% wheat Weizen in 1997 at a brewery. The ability to sparge with boiling water gave me visions of 98% efficiency and bready tart weizen goodness. Low and behold the beer fucking sucked. I eneded up brewing the anti-Christ, a 100% barley Weizen and blended the 2.

Sent from the Hop-Phone

thanks for the review, just curious - any more specific value of "sucked"? It was probably crystal clear, and generally lacking a malt backbone no? Just curious if it might work for a different style (say a white ipa-ish thing - maybe with flaked wheat as well and some spices, belgian yeast, etc)