I'm brewing a sour this weekend (extract). And when I bought my specialty grains I came up with the no-so-brilliant plan of steeping a half pound of wheat malt, along with some crystal and cara-pils. I am aware that wheat malt needs to be mashed, but my thinking was that the brett and bacteria would benefit from the additional starches and whatnot from the wheat malt. Is there any truth to this? Will it be ok to steep the .5 lbs of wheat malt? Or should I not risk it?
