normeller
Active Member
Does anyone have a good simple all grain wit recipe?
rewing it, I find that it does not have to be 50% unmalted wheat. However, the expected turbdity is diminished or missing without it. I use whole grain wheat, rather than flake and get better color and turbidity results that way. Malted white wheat adds silkiness and toastiness, so I use a blend of the two. The recipe comes out to 30% Pilsner, 45% malted wheat, 22% unmalted wheat and 3% acid malt. The acid malt gives a brighter flavor and helps lower mash pH. It comes out surprisingly light and delicate for 13.6P.
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