Author Topic: 100% Wheat Malt  (Read 4945 times)

Offline nateo

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Re: 100% Wheat Malt
« Reply #15 on: July 23, 2012, 03:29:32 PM »
I'm pretty OCD when it comes to my grist. If you condition wheat malt really well and crush it 3 times, you can keep the "exterior" of the wheat kernels mostly intact while pulverizing the insides. I do this whenever I use a large amount of wheat and haven't noticed any difference in run-off between those and my all-barley mashes.
In der Kürze liegt die Würze.