This recipe calls for 1.5 pounds of “Wheat.” I am sorry to be such a n00b, but is that wheat malt, or flaked wheat? If I see “wheat” listed, can I usually assume one or the other?
Since this is one of Gordon’s articles he can give you the definitive answer, but in general if a recipe calls for wheat then it is unmalted wheat.
Sorry, I meant wheat malt. My assumption is that grains in a beer recipe are malted unless otherwise specified. I have no idea if there is a standard or convention; it’s just how I talk about it. I’ll try to remember this for future articles; as you can see, a reasonable person drew the wrong conclusion, so the info was ambiguous.
I usually have a sack of Durst wheat around, so that’s what I’m most likely to have used.
:o
I’m reasonable? ;D
Thanks for the correction Gordon, I think I need to re-examine some recipes I’ve read, and keep that in mind when reading your articles 