How much of a Wit’s flavor is from the unmalted wheat and how much from the yeast?Any experiences with this wheat using other ale/lager yeasts?
Most of the flavor comes from the yeast (and spices). The unmalted wheat is mostly for mouthfeel and body.
FYI-Since I posted this,I read “Brewing wheat beer” published a few weeks ago and it appears there is MOSTLY yeast driven flavor and that any beer recipe calling for malted wheat will taste about the same if UN malted as long as the wheat is properly broken down-ok if torrifed;if berries needs a boil or minimash
…and a nice discussion
http://www.aussiehomebrewer.com/forum/index.php?showtopic=17881