homebrewandbeer.com

I added 150g of dry wheat malt to my latest lager for no particular reason (left over ingredient from a great stout recipe http://www.homebrewandbeer.com/forum/vi ... pers+stout).

I understand it may help head retention but will there be any other noticeable effects?

The recipe:
Thomas Coopers Traditional Draught
1 kg LDM
150 g dry wheat malt
Double dose (26.5g) of W34/70 dry lager yeast (re-hydrated)

Pitched in 24 litres @ 20 C. It was bubbling within 5 hours. I cooled the wort to 14C within 10 hours of pitching. I will not be racking or lagering as I do not have the equipment.

A slight tart-ness maybe?

Oh - and your beer will not comply with the German purity laws so you might get a visit from the Gestapo....

Cheers,

Tim

stella artois has some wheat in it.

I have a kolsch on at the moment that has 5% wheat in it......

I will accept some 'tart-ness' for good head. (sorry couldn't resist).