Anyone know what kind of raw wheat is preferred for brewing? Homebrew shops usually have wheat berries labeled white and red. But my local baking shop has red and white, winter and spring, hard and soft. For baking, hard spring has the highest protein (gluten) and usually becomes bread flour. Hard winter has lower protein, usually becomes all purpose flour. Soft wheat is cake and pastry flour. Red vs white affects flavor and color more than protein I believe.
Anyone know which is preferred for brewing?