I have an extract-based clone recipe for Samuel Smith Oatmeal Stout. The ingredients are what you would expect using barley, hops, and some oatmeal flakes. But, the priming sugar called out is Muntons Wheat DME.
Can anyone think of a reason you would use wheat DME instead of the base malt of Muntons light DME? I can't believe that little wheat DME is going to impact flavor or mouthfeel...
Thoughts?