TastyAdventure
Well-Known Member
- Joined
- Sep 15, 2013
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Two questions:
1) I am trying to re make a recipe I did with Liquid Wheat Malt Extract (55/45 %), Except i'm doing All Grain this time. What kind of wheat should I use in my mash? Torrified? Flaked? Malted?
2) anything special I should take into account when mashing 45% wheat? Risk of Stuck sparge? Anything?
Thanks!
1) I am trying to re make a recipe I did with Liquid Wheat Malt Extract (55/45 %), Except i'm doing All Grain this time. What kind of wheat should I use in my mash? Torrified? Flaked? Malted?
2) anything special I should take into account when mashing 45% wheat? Risk of Stuck sparge? Anything?
Thanks!