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Old 05-30-2007, 12:23 PM   #11
The Pol
Feb 2007
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That is what I meant... what starches... wheat can convert itself, all of them can convert themselves and then some. Wheat is not an adjunct....


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Old 05-30-2007, 01:40 PM   #12
CBBaron's Avatar
Feb 2007
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Malted wheat has nearly as much enzyme as 2-row. Flaked wheat does not have enzymes.
As was mentioned, if you use large amounts of wheat you may have problems sparging. Wheat does not have the husks like barley. If you use more than 50% wheat you may consider adding some rice hulls.

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Old 05-30-2007, 08:31 PM   #13
Mar 2006
Salem, OR
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Rice hulls, eh? About how much should I use with this amount of wheat?(also, the malted wheat thing got me thinking, is rye malted too?, little off topic but what the heck! )
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Old 05-30-2007, 08:39 PM   #14
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May 2006
Adams, MA
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Rye can be malted or not malted, just like wheat, it depends on what kind you buy. Flaked rye is not malted, rye malt, well...
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Old 05-30-2007, 08:41 PM   #15
Sir Humpsalot
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Nov 2006
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You're going to add lemon juice to the secondary? I think that's a bad idea.

What exactly are you trying to accomplish with the honey? Why not use some honeymalt?
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