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Old 07-11-2006, 04:35 PM   #1
troybinso
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Default side-of-the-road wheat

I live in Walla Walla, WA, where the wheat grows aplenty. I thought I might "acquire" some wheat from some local farms to throw in my first hefe batch. Give it some local flavor. What do I need to do to it to prepare it for a mash? It is pretty close to harvest time around here, so I am thinking I just cut a couple of pounds, mill it up a little bit and mash. Also, could I do the same thing with rye?

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Old 07-11-2006, 05:05 PM   #2
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Field grains are not malted and so are not ready for mashing. Malting is a germinating process. Some grains can be cooked (corn for example) and utilized, but rye and wheat need to be processed.

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Old 07-11-2006, 06:17 PM   #3
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Originally Posted by Brewpastor
Field grains are not malted and so are not ready for mashing. Malting is a germinating process. Some grains can be cooked (corn for example) and utilized, but rye and wheat need to be processed.
I like Troy's idea of using local grain for his brew. Just out of curiosity, what would it take to malt a couple of pounds of wheat? A large basin filled with water and an oven? Has anyone attempted this?
Jeff
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Old 07-11-2006, 10:32 PM   #4
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Originally Posted by BOSTONBREWIN'
I like Troy's idea of using local grain for his brew. Just out of curiosity, what would it take to malt a couple of pounds of wheat? A large basin filled with water and an oven? Has anyone attempted this?
Jeff
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Old 07-11-2006, 11:53 PM   #5
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I like this part

Quote:
Originally Posted by BYO
If you want to take your homebrew one step closer to 100 percent homemade, become a maltster.
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