I'm going to do an exprerimental beer soon and am trying to find the gravity contribution of wheat and rye flour. Promash doesn't have either listed as an ingredient choice. I think the best fit is white wheat (1.040/lb).
I'm going to bake a couple loaves of a Swedish rye bread I have a recipe for and then process them to crumbs and mash them. I figured I would just put the ingredients for the bread (inlcuding molasses which is listed) in the Promash recipe and add the 6-row I need for conversion and then top off to the OG I want with pale, probably a bit of crystal, maybe some honey malt.
So does anybody have a clue to the gravity contribution of flour so I can make a custom ingredient in Promash? Also any other thoughts for specialty grains to include? Maybe some Special B to complement the rummy notes from the molasses (so I've read, I've never used molasses in a beer). The bread is basically white and rye flour plus molasses.
I'm going to bake a couple loaves of a Swedish rye bread I have a recipe for and then process them to crumbs and mash them. I figured I would just put the ingredients for the bread (inlcuding molasses which is listed) in the Promash recipe and add the 6-row I need for conversion and then top off to the OG I want with pale, probably a bit of crystal, maybe some honey malt.
So does anybody have a clue to the gravity contribution of flour so I can make a custom ingredient in Promash? Also any other thoughts for specialty grains to include? Maybe some Special B to complement the rummy notes from the molasses (so I've read, I've never used molasses in a beer). The bread is basically white and rye flour plus molasses.
