If made a lambic with the following grain bill:
40% White Wheat Malt
Single Infusion @ 155F
Do you think I would regret the decision come drinking time? I am using a cooler for a mash tun and have plenty of wheat malt on hand. But, I don't want to be overly regretful concerning this brew a few years from now. Is raw wheat turbid mash, or the Wyeast lambic mash necessary for reasonable success?