I have a unique opportunity to use some locally grown hard winter wheat for a homebrew. To date I have only brewed about a dozen beers, 8 of those being all grain. I would like to create a wheat beer using this grain.
So, I am not expert and I have lots of questions:
1. From my limited reading it looks like I need other grains mashed in with my hard winter wheat. What percent of my recipe can/should be winter wheat?
2. I have read that I need to modify the winter wheat by boiling it? Do I boil the grains and then add them to the mash? Or do I add the boiled grain water to the mash? OR do I just mash for an extra long time?
3. Are these grains able to be malted and used to greater effect this way?
If anyone can point me to additional resources on working with hard winter wheat I'd appreciate it.
Brewed in 2014: Rye IPA, Honey Sage Ale, Belgian Golden Strong, California Common, Bavarian Style Lager, Weizen, Coffee Stout, Gruit, Gale Ale, Isle of Skye Golden clone, Oktoberfest, Rauchbier, Alpha Male IPA & Chocolate Pepper Stout.