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Old 12-28-2013, 09:31 PM   #1
TastyAdventure
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Default Mashing Wheat

Two questions:
1) I am trying to re make a recipe I did with Liquid Wheat Malt Extract (55/45 %), Except i'm doing All Grain this time. What kind of wheat should I use in my mash? Torrified? Flaked? Malted?

2) anything special I should take into account when mashing 45% wheat? Risk of Stuck sparge? Anything?

Thanks!


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Old 12-28-2013, 09:50 PM   #2
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You can use flaked wheat. You should add a pound of rice hulls to the grain to avoid a stuck sparge.


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Old 12-28-2013, 11:42 PM   #3
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I have a wheat beer in my rotation that is 50/50 2-row and malted wheat and 1# of flaked wheat. It turns out pretty well.
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Old 12-29-2013, 12:17 AM   #4
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Quote:
Originally Posted by earwig View Post
You can use flaked wheat. You should add a pound of rice hulls to the grain to avoid a stuck sparge.
This. Whatever wheat you decide to use though, I can't emphasize the need for the rice hulls enough. When in doubt....use the hulls.
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Old 12-29-2013, 05:29 AM   #5
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Malted wheat will be easier to mash/convert and give you a similar flavor.
As people noted, use rice hulls to prevent a stuck sparge with that high a percentage of wheat, unless you BIAB.


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