Hey all,
Has anybody tried brewing a hefeweizen or similar with only wheat malt? I think the grain I have is the Joe White stuff and I remember someone saying on here that the local wheat malts have enough diastic oomph to convert all the starches within. I've read something about difficulties in sparging if not mixing your barley and wheat when making a trad hefe so does that imply that I will have problems? I will be BIAB'ing this so I assume that the sparging won't be too much of an issue.
Cheers,
Tim