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That's been my method up to now. Kolsch and Blonde Ales in particular get around 5% wheat. Lagers have been all Pilsner and Vienna (and maybe corn or rice). I mash low and long and though I get some conversion in the dextrin rest, I need a little something to make the head hold up a little better.I like to use some wheat for head retention more so in ales than lagers though can't see any harm either style.