Version 2 of my wheat beer progression, coming with the Portuguese handle this time. I'm going to increase the wheat contribution of the grain bill to over 50%, switch from german pilsner to belgian, and switch from Munich 20L to aromatic malt; El Jefeweizen was a solid start, but I'm looking for a touch of malt flavor and more phenolic in the aroma and flavor. I'm going 1 degree warmer on the mash to increase dextrins for more viscosity on mouthfeel. Grain choices are: Pilsner for base ...