Mash Unmalted Wheat

camus · 03-17-2011, 02:50 AM

I have read various opinions and methods for mashing unmalted wheat, from protein rests to cereal mash etc.

Recipe calls for:

6 lbs Pale Malt
2 lbs Unmalted Wheat
1.75 lbs malted

Given the amount of base malt can I just do single infusion mash?
I thought about just punting the unmalted altogether and using flaked wheat, thoughts?

Thanks.

COLObrewer · 03-17-2011, 06:54 AM

You have plenty of diastatic power there to convert 2lbs unmalted wheat in a single infusion mash.

camus · 03-17-2011, 04:21 PM

Thanks.

Still trying to figure how plug this into software, haven't found much info on Rahr unmalted wheat.

redalert · 03-18-2011, 03:31 AM

I've also wondered about this and I've found some sources claiming that unmalted wheat will yield 1.038 gravity points/lb. grain when mashing with a highly modified malt though after having tried it I'm skeptical that raw wheat will yield that much sugar without at least a lengthy mash (2 hours+). Have you ever tried cooking raw wheat on the stovetop? Last time I tried it, it took me like 3 hours for the grains to geletanise though this was with hard winter wheat ( not sure about the spring wheat or other varieties). The stuff is hard. Next time I use unmalted wheat I'm using a pressure cooker with some 2 or 6-row to really cook it down.

camus · 03-18-2011, 04:14 AM

Nope, haven't tried cooking it. Would that be a cereal mash?

I am going to try this tomorrow, just mashing it all at 152 and will let you know how it goes.

redalert · 03-18-2011, 04:54 AM

"Nope, haven't tried cooking it. Would that be a cereal mash?"

Exactly. If you're using flaked wheat you'll be ok with an infusion mash. If not you'd be well advised to use a protein rest and mash for a longer period of time. Again from my experience, using raw hard wheat berries, you will get minimum sugar extraction from raw wheat. Perhaps someone can comment but for my part I recommend the cereal mash.

camus · 03-18-2011, 05:18 AM

Thanks redalert, that is answer I was looking for and the one I wasn't hoping for.

I will kick it around and either try a cereal mash or pick up some flaked wheat on my way home tomorrow.

I have got to figure out how might do a protein rest with my set up. <- And a cereal mash for that matter.

redalert · 03-18-2011, 09:21 AM

Quote:

Originally Posted by camus

Thanks redalert, that is answer I was looking for and the one I wasn't hoping for.

I will kick it around and either try a cereal mash or pick up some flaked wheat on my way home tomorrow.

I have got to figure out how might do a protein rest with my set up. <- And a cereal mash for that matter.

Glad to be of service. Good luck with your brew. I'm sure you'll figure it out.

**wonderbread23** · 03-18-2011, 02:32 PM

Wheat will gelatinize at normal mash temps making the starches available to the enzymes. It happens much quicker however if you boil it (cereal mash). I do a cereal mash on my wit that turns out quite good ... although its probably not necessary.

**Bensiff** · 03-18-2011, 04:25 PM

yeah, look into lambic brewing for more. I was going to post a similar question over in the lambic and wild brewing group so check that out as there are guys with good experience who frequent that group.