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General Category => All Grain Brewing => Topic started by: hankus on April 04, 2010, 07:23:20 PM

Title: brewing with unmilled unmalted wheat
Post by: hankus on April 04, 2010, 07:23:20 PM
I have a large quantity of unmalted wheat.Has anyone ever brewed with such using it unmilled-perhaps boiped on the side with some milled malted pale?
Title: Re: brewing with unmilled unmalted wheat
Post by: a10t2 on April 04, 2010, 07:36:37 PM
I don't think you'll get much, if any, extract out of it unmilled. Why not mill it?
Title: Re: brewing with unmilled unmalted wheat
Post by: hankus on April 04, 2010, 09:50:29 PM
just wondering whether the boiling+stepmashing would be sufficient to gelatinize it
Title: Re: brewing with unmilled unmalted wheat
Post by: a10t2 on April 05, 2010, 01:10:57 AM
You could definitely get it hot enough to gelatinize. But without opening up the husk you won't extract any of the starches.
Title: Re: brewing with unmilled unmalted wheat
Post by: Beertracker on April 05, 2010, 03:01:23 PM
You could definitely get it hot enough to gelatinize. But without opening up the husk you won't extract any of the starches.

+1 That's like spending all day shelling peanuts and then not eating any of them! Why would you want to do that?  ::)
Title: Re: brewing with unmilled unmalted wheat
Post by: roffenburger on April 13, 2010, 04:53:04 PM
Isn't wheat huskless?
Title: Re: brewing with unmilled unmalted wheat
Post by: euge on April 13, 2010, 05:06:33 PM
If the wheat is well toasted first in a dry pan it should split the husk when the wheat is boiled.
Title: Re: brewing with unmilled unmalted wheat
Post by: a10t2 on April 13, 2010, 05:12:23 PM
Isn't wheat huskless?
I guess there's a terminology thing going on - barley has a husk and wheat has bran: http://wbc.agr.mt.gov/Consumers/diagram_kernel.html (http://wbc.agr.mt.gov/Consumers/diagram_kernel.html)

I think the wheat bran is more permeable, but I doubt you'd get substantial extraction through it.
Title: Re: brewing with unmilled unmalted wheat
Post by: MDixon on April 14, 2010, 01:48:43 PM
Mill it and IMO gelatinize it. Certain wheats gelatinize at mash temps while others are a bit higher than a standard mash temp so IMO err on the side of caution and heat it up above 170F for about 10-15 min.
Title: Re: brewing with unmilled unmalted wheat
Post by: roffenburger on April 14, 2010, 04:51:22 PM
Isn't wheat huskless?
I guess there's a terminology thing going on - barley has a husk and wheat has bran: http://wbc.agr.mt.gov/Consumers/diagram_kernel.html (http://wbc.agr.mt.gov/Consumers/diagram_kernel.html)

I think the wheat bran is more permeable, but I doubt you'd get substantial extraction through it.

Thanks for the clarification!
Title: Re: brewing with unmilled unmalted wheat
Post by: onthekeg on April 28, 2010, 02:31:33 PM
My wit and wheat beers all use unmalted wheat.  I grind it in a corona and cereal mash it, then add to the malt in the cooler sitting at 111 degrees to bring me to sacc temp.  Easy and I get 80%+ efficiency every time.  I only purchased malted wheat once, did a side by side double brew that day with everything else being equal.  I see no reason to purchase malted wheat. 
Title: Re: brewing with unmilled unmalted wheat
Post by: chumley on April 28, 2010, 04:28:08 PM
A friend of mine is an eastern Montana wheat farmer who grows soft white spring wheat that is extremely low in protien....terrible for pasta, but for brewing.  I like to add it at about a 20-30% rate to the grist.  I grind it to flour in my Vita-Mix dry container.  Although it slows the lautering/sparging process some, I have never had a stuck mash.

The resultant beer seems to be clearer than those without wheat....the wheat lends a light crispness to the beer.....and the head, oh my.  Fabulous rocky head.