Red Clay
Well-Known Member
Need some help here. I went to my LHBS with a grain bill for a Wit. I thought it was pretty obvious that it was a adjunct brew recipe, and even commented that this would be my first try. I was browsing the pretty toys in the shop while the guy went in back to get my grains. He brought out a big brown bag nicely taped shut and I paid and came on home. I opened it today to start preparing for a brew day tomorrow to find that he mixed all my grain into one package! I see this as my fault for assuming he would give me each grain in separate bag, so I'm not planning on taking it back or complaining.
So, any idea what I can do with grain bill? Here's the bill (both mixed into one bag):
Adjunct mash:
3 lb Unmalted Wheat
2 lb US six-row
Malt mash:
3 lb US two-row
1 lb Munich malt
I was also adding 1 lb of oatmeal to the adjunct, but it isn't in the bag.
I was thinking I'd need to divide the grain into thirds and save 2/3rds of it. Then I'd buy 2 lbs of unmalted wheat to add to 1/3 and get wheat / malt ratio of the adjunct and then buy the 4 lbs of malt for the Malt mash. If the recipe works out I've still go enough adjunct for two more batches.
Any concerns about the diastic power of the two-row and Munich malt in the adjunct? I'm still confused about what is happening in the adjunct and why boiling isn't denaturing the enzymes anyway.
Any other thoughts on how to save the grain?
So, any idea what I can do with grain bill? Here's the bill (both mixed into one bag):
Adjunct mash:
3 lb Unmalted Wheat
2 lb US six-row
Malt mash:
3 lb US two-row
1 lb Munich malt
I was also adding 1 lb of oatmeal to the adjunct, but it isn't in the bag.
I was thinking I'd need to divide the grain into thirds and save 2/3rds of it. Then I'd buy 2 lbs of unmalted wheat to add to 1/3 and get wheat / malt ratio of the adjunct and then buy the 4 lbs of malt for the Malt mash. If the recipe works out I've still go enough adjunct for two more batches.
Any concerns about the diastic power of the two-row and Munich malt in the adjunct? I'm still confused about what is happening in the adjunct and why boiling isn't denaturing the enzymes anyway.
Any other thoughts on how to save the grain?