We're trying to do an hefeweisen type of beer.
In our recipe, we want to add raw wheat to the mash. Should we boil it before putting in it the mash our should we simply boil it at the temperature of the mash?
We have some oat in our mash, will it add a good taste?
We will take 6 row barley malt (50% of the mash) what should be the temperature steps of saccarification?
In our recipe, we want to add raw wheat to the mash. Should we boil it before putting in it the mash our should we simply boil it at the temperature of the mash?
We have some oat in our mash, will it add a good taste?
We will take 6 row barley malt (50% of the mash) what should be the temperature steps of saccarification?