Rave

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I scored a couple pounds of hard red spring wheat berries. I plan on attempting the malting process with these. Has anyone brewed with this grain in the past, any positive results?

lurker18

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Not high in tannins, that comes from the hulls, which wheat does not have. It will be higher in protien, and therefore give you a haze to your beer (like a good wheat beer should have). All malted wheat will either come from hard red spring or hard white spring wheat, both the same except the colour. As far as malting goes, unless you are getting it for almost nothing, professionally malted wheat is fairly inexpensive, and a lot less hassle than doing it yourself.

If you can find a chart that shows the gelatenizing temps for cereal grain, I think wheat gels in normal mashing temps, so as long as you have enough base malt enzymes, you really don't need to do a malt process with this, or at most do a cereal mash, instead of taking the time to do a full malting step, which will take at least 10 days.

Teromous

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Is this the same thing as red wheat, or something completely different?

Rave

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Thanks for the reply. I have a few pounds of the stuff very cheap so I will experiment with the red wheat berries and see what works best. I agree the malting process is prob a whole lot of work but I'm going to try that also, just for experimentation purposes. I will most definitely post back my results. Thanks again

RM-MN

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Let us know how this works out. Next fall I hope to have something near 200 bushels of this stuff. At 60 pounds per bushel, that could make a lot of beer.

lurker18

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Same thing. The wheat seeds are technically called berries.

Teromous

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Oh ok. I've made an American style wheat beer before with red wheat and it turned out very nice.

Rave

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So it's day three, I've been working on malting the wheat berries and they are starting to bud. I'll continue to update on the progress and let y'all know how things turn out.

StMarcos

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I malted red winter a couple of times. Still haven't tested the extract though. The two most critical things with malting are

keeping and even temperature and moisture - you want it cool - going for even chitting

using MOVING air at LOW temperature (120F or lower) - this is before you do the kiln and are deciding on pale/munich,whatever

Baking sheet in the oven is labor intensive at best.

Zamial

Recipes 

I am planning on using some of these, unmalted, in my next beer. The only reason I am adding these is for some cloudiness and flavor.

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