side-of-the-road wheat

I live in Walla Walla, WA, where the wheat grows aplenty. I thought I might "acquire" some wheat from some local farms to throw in my first hefe batch. Give it some local flavor. What do I need to do to it to prepare it for a mash? It is pretty close to harvest time around here, so I am thinking I just cut a couple of pounds, mill it up a little bit and mash. Also, could I do the same thing with rye?

Field grains are not malted and so are not ready for mashing. Malting is a germinating process. Some grains can be cooked (corn for example) and utilized, but rye and wheat need to be processed.

Brewpastor said:

Field grains are not malted and so are not ready for mashing. Malting is a germinating process. Some grains can be cooked (corn for example) and utilized, but rye and wheat need to be processed.

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I like Troy's idea of using local grain for his brew. Just out of curiosity, what would it take to malt a couple of pounds of wheat? A large basin filled with water and an oven? Has anyone attempted this?
Jeff

BOSTONBREWIN' said:

I like Troy's idea of using local grain for his brew. Just out of curiosity, what would it take to malt a couple of pounds of wheat? A large basin filled with water and an oven? Has anyone attempted this?
Jeff

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Step 1: Consult Google.

Cheesefood said:

Step 1: Consult Google.

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I like this part

BYO said:

If you want to take your homebrew one step closer to 100 percent homemade, become a maltster.

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