Does crystal wheat malt still have proteins in the from that can be utilized for head retention? I got some for the King Henry and thinking about using some in BW's or Old Ales. TIA
I also wondered along these lines. My last brew day included 13 oz of Briess Midnight Wheat in one beer. I suggested in a post that I figured the roasting must destroy the proteins. No one suggested otherwise. It's not that I typically experience head issues; just curious. The beer is still in primary, so I have no actual observations yet.
I thought carafoam was similar to carapils. It don't think it gets kilned at high temps, but I could be wrong. In any event, I thought carafoam and carapils contributed to body (and maybe head?) with dextrins, not protein.
Have you ever noticed that I don't give advice about malt? Just say'n. I thought that "cara" was a trade name for crystal. I am sure that cara-foam is for head-retention. Cara-red for color. Cara-pils just for body. I'll look and see if the maltsers that do "cara" also do a crystal. It would make sense that it would retain some proteins for head-retention, if not why would they make it.
I had forgotten about this page. It's a good reference. http://www.homebrewtalk.com/wiki/index.php/Malts_Chart
