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By watery, I assume you mean the body is lacking. You can typically tell how much body you're going to have by the final gravity reading. You're on the lower end of 1.012, which means it's ~12 gravity points above what plain water would be, so technically it isn't a whole lot but it is definitely noticeable (and frankly, about standard for a wheat beer). ...


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Flaked wheat is raw wheat - it's not been malted. This means that the enzymes that would normally help convert the starches to sugars have not even been created yet, since this is one affect of malting. "Normal" wheat is also called "red" wheat, due to the slight reddish hue it has. The grain is malted, and so has the ability to convert it's own starches ...


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For a very precise answer, there is actually a paper published in the American Society of Agricultural and Biological Engineers journal ('Water Absorbtion Characteristics of Wheat and Barley During Soaking' Transactions of the ASABE. Vol. 46(2): 361–366 . (doi: 10.13031/2013.12916) @2003) The abstract reads: Water absorption characteristics of wheat and ...


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White wheat and flaked wheat are both adjuncts and should be used in conjunction with a base malt (like wheat malt). From John Palmer's book on the former two adjuncts: Unmalted wheat is a common ingredient in wheat beers, including: American Wheat, Bavarian Weisse, and is essential to Belgian Lambic and Wit. It adds starch haze and high levels of ...


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It sounds like it will be watery, though carbonation will add some mouthfeel so it depends on what you mean by watery. Usually, prior to carbonation, the beer will taste sweeter and a bit thicker. This might be a bit much, but there's a lot of good information here and on the first two links from this page: ...



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