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Old 10-08-2012, 02:21 PM   #1
letsbrew
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Default Caramel/Crystal Wheat Malts and Dark Roasted Wheat Malts?

Hi!

I was wondering if somebody has made its own malt but using wheat instead of barley?

Weyermann has Carawheat 50L (average) they recomend it for Dunkelweizens, but the longer you roast the wheat can you percieve the wheat flavour?


Also Briess has a dark roasted wheat malt bitterless but could i make it bitter?


And what about rye?



Cheers!


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Old 10-08-2012, 05:16 PM   #2
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Check this thread out, even though it hasn't been updated in a while. I never did get to trying my own out yet, as life got too busy.

http://www.homebrewtalk.com/f12/maki...-wheat-298714/


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Old 10-09-2012, 03:25 AM   #3
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A lot of the bitterness from darker barleys comes from burnt husks. Wheat and rye are huskless, so they have no burnt husks, and therefore greatly reduced bitterness. Briess has a midnight wheat that's used to add color without much flavor. If you want the bitterness, you'd need black patent, roasted barley etc, unless maybe you wanted to roast some rice hulls.
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Old 10-16-2012, 12:49 AM   #4
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Quote:
Originally Posted by Mk010101 View Post
Check this thread out, even though it hasn't been updated in a while. I never did get to trying my own out yet, as life got too busy.

http://www.homebrewtalk.com/f12/maki...-wheat-298714/


nice thanks i will check it, i guess i have to experiment
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Old 10-16-2012, 12:52 AM   #5
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Quote:
Originally Posted by kingwood-kid View Post
A lot of the bitterness from darker barleys comes from burnt husks. Wheat and rye are huskless, so they have no burnt husks, and therefore greatly reduced bitterness. Briess has a midnight wheat that's used to add color without much flavor. If you want the bitterness, you'd need black patent, roasted barley etc, unless maybe you wanted to roast some rice hulls.


good point and good advice too, since they dont have husks, but maybe caramel malts will be okay with wheat


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