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Old 01-24-2010, 03:06 AM   #1
heywolfie1015
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Default Mashing with flour

I am supposed to do a mash tomorrow with about 2 lbs. of flour (along with several malts). Do I need rice hulls for this? Maybe I could put the flour in a strainer bag?

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Old 01-24-2010, 03:09 AM   #2
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I am supposed to do a mash tomorrow with about 2 lbs. of flour (along with several malts). Do I need rice hulls for this? Maybe I could put the flour in a strainer bag?
i will bring the sryup and strawberries for your pancakes!
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Old 01-24-2010, 03:17 AM   #3
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i will bring the sryup and strawberries for your pancakes!
Ha. I know, it seems really weird to me, but it's a recipe for a Russian drink I am making for my wife's family.
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Old 01-24-2010, 03:28 AM   #4
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Never done anything using flour, but I would have to assume that rice hulls would be needed. I would think even with them, a stuck mash would be possible.
I am sure someone on HBT has experience with this.

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Old 01-24-2010, 03:26 PM   #5
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flour huh? what is this russian drink you speak of?

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Old 01-24-2010, 03:38 PM   #6
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I've never done it, but I'm guessing flour will not self-convert. Are you throwing some malt in there with solid enzymatic powers (6-row or 2-row)? Depending on your mash thickness, it'll probably be pretty difficult to lauter if it is too pasty. I'd go thin and throw in some rice hulls for insurance. I'd also choose a low protein flour (like cake flour)...definitely don't use self-rising flour.

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Old 01-24-2010, 04:08 PM   #7
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flour huh? what is this russian drink you speak of?
It's called kvas. Back there, they literally threw stale rye bread into a pot and used that as one of the main sources for sugars. The recipe I have calls for some 6 row, some rye malt, and some rye flour. Then some mint and lemon, and a few raisins in each bottle.
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Old 01-24-2010, 05:26 PM   #8
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sounds pretty good to me. hope it works out good for you.

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Old 01-24-2010, 06:05 PM   #9
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I would use a cup or two of rice hulls. Rye malt is sticky stuff, so is flour. I hate to think what rye flour would be like. Stale bread has some structure to it, even when wet.

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Old 01-27-2012, 07:45 AM   #10
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I used flour for my hefe. It was a real pain! Target OG was too high ( planned for 1.050, I got 1.060) It seems that you should not replace wheat with flour 1 to 1. My calculation is replace around 70% of your wheat with flour then the remaining should be rice hulls. Got stuck with lautering , maybe there was too little rice hulls that i used. I also lost 6 liters of beer in trub.

But it tastes really good!

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