Author Topic: 10% Malted Wheat  (Read 1245 times)

Offline Alewyfe

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10% Malted Wheat
« on: April 14, 2012, 10:42:30 AM »
Contemplating a recipe here. Haven't used malted wheat in anything for donkey's years. Am I going to want/need rice hulls, or at 10% will I most likely get away without a stuck run off.
Diane
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Offline denny

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10% Malted Wheat
« Reply #1 on: April 14, 2012, 11:12:39 AM »
Contemplating a recipe here. Haven't used malted wheat in anything for donkey's years. Am I going to want/need rice hulls, or at 10% will I most likely get away without a stuck run off.

Unless you have a seriously screwed up mashing system ( and knowing you I doubt it) 10% wheat shouldn't be a problem at all.


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Offline Alewyfe

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Re: 10% Malted Wheat
« Reply #2 on: April 14, 2012, 11:59:48 AM »
Thanks Denny. That's the answer I was looking for....usually stock everything I need for brewing what ever whenever, but I've never needed rice hulls, so I don't keep them around. (Yeah....like why would I have a container of wheat malt????but no rice hulls???)

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Diane
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Offline nateo

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Re: 10% Malted Wheat
« Reply #3 on: April 14, 2012, 12:21:50 PM »
If you're worried, you can condition your malt before milling. I do this anyway for all my mashes, but I'm kinda weird.
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Offline Alewyfe

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Re: 10% Malted Wheat
« Reply #4 on: April 14, 2012, 01:44:04 PM »
Contemplating a recipe here. Haven't used malted wheat in anything for donkey's years. Am I going to want/need rice hulls, or at 10% will I most likely get away without a stuck run off.

Unless you have a seriously screwed up mashing system ( and knowing you I doubt it) 10% wheat shouldn't be a problem at all.
If you're worried, you can condition your malt before milling. I do this anyway for all my mashes, but I'm kinda weird.

I'm not worried now that I have a pragmatic answer, but thank you for responding. ;)



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Diane
Roseburg, Oregon
Member: Umpqua Valley Brewers Guild
             Cascade Brewers Society
             AHA

"Growing old is mandatory. Growing up? Definitely optional!"