I'm planning on brewing an American Wheat Ale with extract soon and looking for advice on specialty grains. I'm reading suggestions to not use any specialty grains, but I thought I'd see if anyone had luck adding any.

My recipe with look something like this:

4lbs Wheat DME

2lbs Light LME

1oz Cascade

1oz Centennial

Wyeast 1056

Probably ferment it around 64F in the hope of a fruity addition from the yeast.

2 Answers 2


IMO you've got a nice beer here that will be really drinkable for the season when it's ready in a few weeks. Really, there isn't a need for specialty grains unless you want to just add them out of habit. In that case you could use a pound of some light 2 row and a pound of american wheat. But I don't think it's going to really effect your profile/abv/color very much. I'd avoid any crystal malts which I think will dent the drinkability of this beer.


I would suggest steeping a pound of Carapils. It will improve the grainy flavors that you just can’t get from extract alone, and since it is already converted (caramel/crystal malt), no mashing is necessary.

Alternatively or eventually, you may want to move towards a partial mash brewing process to further enhance malt flavors, including those you can get from base malts.

  • Would carafoam or maltodextrin do something similar? Commented Mar 13, 2021 at 16:50
  • Carafoam, yes. Maltodextrin, no.
    – dmtaylor
    Commented Mar 15, 2021 at 12:49

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.