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Old 01-09-2013, 08:48 PM   #1
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Default New to all grain

A friend has access to fresh hard white and red wheat grain, other then grinding it for the mash what else would have to be done, does it have to roasted cleaned etc? I'm in the process of building a single tier system, a coworker overheard me talking about it and mentioned what he has access to.

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Old 01-09-2013, 08:50 PM   #2
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Is the grain malted? If not you will have to malt it yourself.

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Old 01-09-2013, 08:56 PM   #3
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Is the grain malted? If not you will have to malt it yourself.
^ This. See here.
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Old 01-09-2013, 09:47 PM   #4
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Is the grain malted? If not you will have to malt it yourself.
Nope!
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Old 01-09-2013, 11:09 PM   #5
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So I've determined that going through the process of achieving malted grain is not something I'm willing to do. I'll work on just being a good brewer of beer, perhaps one day I'll give it a try, but for now ill leave this to the pros.

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Old 01-10-2013, 12:03 AM   #6
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It is my understanding that the wheat is not required to be malted, but if you do use unmalted wheat that you would need to perform a step mash to achieve the proper conversions in the grain. I could be wrong, but I'm pretty sure I am right.

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Old 01-10-2013, 12:46 PM   #7
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It is my understanding that the wheat is not required to be malted, but if you do use unmalted wheat that you would need to perform a step mash to achieve the proper conversions in the grain. I could be wrong, but I'm pretty sure I am right.
It would be nice to confirm this, although maulting my own grain would be a neat project, right now I need to focus on brewing good beer with grain that as already had the process done correctly. Malting does not appear to be difficult but very time consuming, you have to be very carful not to allow the grain to get contaminated with mold, then there is he process of drying the grain once it stops growing. As I said I'll leave this up to the professionals.
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Old 01-10-2013, 04:10 PM   #8
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Originally Posted by nukebrewer View Post
It is my understanding that the wheat is not required to be malted, but if you do use unmalted wheat that you would need to perform a step mash to achieve the proper conversions in the grain. I could be wrong, but I'm pretty sure I am right.
It's not required to be malted - if you mash it with a base grain that is malted, right? The step mashing would help break down proteins and make larger starches available but I'm pretty sure you would still need the enzymes from malted base grain to convert to fermentable sugars.

Edit - Not sure if the wheat also needs to be flaked or torrified to help break it down of if you could just use the step mashing. Maybe someone else can chime in who's done this with raw wehat and what kind of yield you get. On my phone now, can't search to well.
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Old 01-10-2013, 06:11 PM   #9
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The problem is you have to gelatinize the starches so that the enzymes from other malted grains can gain access to them. You have to ask yourself 'what is more work?'. Always doing the extra cereal mash (if you are using > 10% unmalted wheat) or just malting the whole batch and then using it as normal malted wheat on brewday.

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Old 01-10-2013, 08:57 PM   #10
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The problem is you have to gelatinize the starches so that the enzymes from other malted grains can gain access to them. You have to ask yourself 'what is more work?'. Always doing the extra cereal mash (if you are using > 10% unmalted wheat) or just malting the whole batch and then using it as normal malted wheat on brewday.
Really I would love to do this, the thought of creating a beer from malting the grains to racking to drinking is really cool, I just don't have what I feel is the correct space to do it correctly. I'm the kind of person that if I can't do it right ill leave it till I can, no use working harder if there is no need to, right?
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