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Old 11-27-2009, 01:18 AM   #1
Ketchepillar
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Oct 2007
Albuquerque, NM
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So you are supposed to use unmalted wheat in your lambics eh? What are you guys using? Flaked Wheat? Torrified Wheat? Can I use hard red winter wheat berries? If so, I guess I'd just have to make sure I ground them well to make sure enzymes had good enough access to the starch? What percentages are you guys using in your grain bills?
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Old 11-27-2009, 04:10 PM   #2
Oldsock
 
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Sep 2007
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What sort of mash are you doing? If you are doing an infusion you need wheat that has already been gelatinized (flaked torrified). If you want to use wheat berries you need to do a cereal or turbid mash. I did my first turbid mash a few months back, it wasn't nearly as hard/long as I assumed it would be (sadly it will be a few years before i know if that extra effort was worth it).
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Old 11-27-2009, 04:47 PM   #3
Ketchepillar
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Oct 2007
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Aaaah, yes I forgot about that difference of gelatinization temp. That would be why people use the flaked stuff-gelatinizes between the rollers. Maybe I'll try a turbid mash, but that would be the bane of sour brewer, waiting an eternity to know if it's worth it. Does anyone know what mashing process/ingredients Russian River, Lost Abbey, use?
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