Caramel/Crystal Wheat Malts and Dark Roasted Wheat Malts?

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letsbrew

letsbrew

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Hi!

I was wondering if somebody has made its own malt but using wheat instead of barley?

Weyermann has Carawheat 50L (average) they recomend it for Dunkelweizens, but the longer you roast the wheat can you percieve the wheat flavour?


Also Briess has a dark roasted wheat malt bitterless but could i make it bitter?


And what about rye?



Cheers!
 
A lot of the bitterness from darker barleys comes from burnt husks. Wheat and rye are huskless, so they have no burnt husks, and therefore greatly reduced bitterness. Briess has a midnight wheat that's used to add color without much flavor. If you want the bitterness, you'd need black patent, roasted barley etc, unless maybe you wanted to roast some rice hulls.
 
kingwood-kid said:
A lot of the bitterness from darker barleys comes from burnt husks. Wheat and rye are huskless, so they have no burnt husks, and therefore greatly reduced bitterness. Briess has a midnight wheat that's used to add color without much flavor. If you want the bitterness, you'd need black patent, roasted barley etc, unless maybe you wanted to roast some rice hulls.
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good point and good advice too, since they dont have husks, but maybe caramel malts will be okay with wheat
 

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