Originally Posted by ChefJoeR
Being that Farro is an ancient grain, has anyone seen or used this as an ingredient?
I malt my own farro or Emmer as I know it as. I have brewed one beer already but will brew my next beer with it this weekend. The beer was quite popular with those that tasted it last time, and will be better this time as I got better qalety malt this time. farro is quite aromatic and I lowe bread baked with it.
30% emmer malt (farro) with husk
40% weet malt
30% pale ale malt
(all the malt i use here is malted at home)
2 aditions of Tettnang 15grams @ 60 min and 15 @ 20 min
I do a protein rest and a low temp sacarification rest
and I use a weizen yeast.
The farro will perhaps ad some tanins so you could beat of some of the hulls in a foodprossesor. I think its also posible to brew with just farro but it will be more like wine because of the tanins in all the hulls.