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Old 06-05-2009, 06:53 AM   #1
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Hi,
Can you tell me if this recipe calls for malted wheat or raw wheat : Extract Kolsch .:. BeerRecipes.org

And is it possible to use raw wheat for steeping in extract brewing?

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Old 06-05-2009, 09:58 AM   #2
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And is it possible to use raw wheat for steeping in extract brewing?
No.* Just use wheat extract. Or don't, it's such a miniscule amount.

* Well, of course it's possible, but wheat (whether raw, flaked or malted) must be mashed, otherwise it will add a bunch of unfermentable starch to your wort.
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Old 06-05-2009, 10:42 AM   #3
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Thanx 944,so that basicly means if i do extract brewin,i have to use malted grain for steeping otherwise ill have to mash it

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Old 06-05-2009, 12:16 PM   #4
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Thanx 944,so that basicly means if i do extract brewin,i have to use malted grain for steeping otherwise ill have to mash it
You have to mash "malted grain", too. There are many steeping grains- like crystal malt, chocolate malt, etc. Most of the grains you will use have been malted, but not all malted grains can be steeped.

Here's a list to give you an idea of what can be steeped and what can be mashed: Brewing Grains and Extracts List
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Old 06-05-2009, 12:42 PM   #5
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aahhaaaa ..thanx yooper so something must be wrong with recipe above.

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Old 06-05-2009, 03:23 PM   #6
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aahhaaaa ..thanx yooper so something must be wrong with recipe above.
I don't know what he's using the wheat for. To make the beer cloudy? Adding 1/4 pound of wheat extract wouldn't make much sense either. I'd either forget about the wheat entirely or go with, say, 3 lbs. wheat extrcat replacing half the Light DME.
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Old 06-05-2009, 04:27 PM   #7
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You know, he may have just included it for head retention. A nice head is appealing in a beer like kolsch.

You could easily just steep 1/2 pound of carapils instead.

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Old 06-05-2009, 05:07 PM   #8
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Thanx Guys!!!

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Old 07-21-2010, 08:46 PM   #9
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aahhaaaa ..thanx yooper so something must be wrong with recipe above.
Would you have a recipe for hulled millet? I am vitamin B deficient and can obtain this cheaply out here.
Will hulled millet sprout? Or should I just roast it then boil it, etc?
And do you know what gives Asahi that nice canny aftertaste? Yeast, hops, rice?
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