Denny's recipe calls for about 3% wheat.
I brewed my first batch early May, about 4% wheat, following Denny's lead.
Question in my mind is what is the purpose of the wheat? Head retention? Mouthfeel? Wouldn't the rye be a close enough cousin to help in that area?
I'll be brewing another one soon, so I'd like to know more about what wheat, in small percentages, contributes to malt builds.
My first batch, 10 gal, was a smash around here and is almost gone. All the women in my life, ah yes, I do have a few, six daughters, some with families of their own, most of whom don't like regular IPA's, love it. The rye seems to take the edge off the hops, pushes the malt a little more forward, and whatever, some of you may be able to express the difference way better than I. Anyway, cheeers, and Denny, you may be too busy, but I know there is a lot of expertise and experience out there to help me out.