Author Topic: English Barleywine (Dark) recipe in Nov/Dec 2010 issue  (Read 1583 times)

Offline kgs

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English Barleywine (Dark) recipe in Nov/Dec 2010 issue
« on: November 23, 2010, 02:22:29 PM »
This recipe calls for 1.5 pounds of "Wheat." I am sorry to be such a n00b, but is that wheat malt, or flaked wheat? If I see "wheat" listed, can I usually assume one or the other?
K.G. Schneider
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Offline tschmidlin

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Re: English Barleywine (Dark) recipe in Nov/Dec 2010 issue
« Reply #1 on: November 24, 2010, 02:06:15 AM »
Since this is one of Gordon's articles he can give you the definitive answer, but in general if a recipe calls for wheat then it is unmalted wheat.
Tom Schmidlin

Offline gordonstrong

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Re: English Barleywine (Dark) recipe in Nov/Dec 2010 issue
« Reply #2 on: November 24, 2010, 11:30:36 AM »
Sorry, I meant wheat malt.  My assumption is that grains in a beer recipe are malted unless otherwise specified.  I have no idea if there is a standard or convention; it's just how I talk about it.  I'll try to remember this for future articles; as you can see, a reasonable person drew the wrong conclusion, so the info was ambiguous.

I usually have a sack of Durst wheat around, so that's what I'm most likely to have used.
Gordon Strong • Beavercreek, Ohio • AHA Member since 1997 • Twitter: GordonStrong

Offline tschmidlin

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Re: English Barleywine (Dark) recipe in Nov/Dec 2010 issue
« Reply #3 on: November 25, 2010, 12:59:29 AM »
a reasonable person drew the wrong conclusion, so the info was ambiguous.
:o
I'm reasonable?  ;D

Thanks for the correction Gordon, I think I need to re-examine some recipes I've read, and keep that in mind when reading your articles :)
Tom Schmidlin