DonArmando
Well-Known Member
Hello, dear American/English/German/Whatever friends homebrewers!
I am writing to all of you because i need help with a Wit beer.
The recipe says i need at least 50% of Malted Wheat, 45% Malted Barley and some Flaked Oats + some secret ingerdients.
Browsing the forums i read that using lots of wheat and oats you could have a stuck sparge because they don't have any husks that can act as a medium.
Many people suggest to open the faucet of the MLT in order to sparge very very slowly, but the majority suggests to use rice hulls.
The main issue is that in Italy is literally impossible to find those damn hulls!!!
So, besides sparging slowly, is there any other kind of adjunct that can act like rice hulls do?
-Armando
I am writing to all of you because i need help with a Wit beer.
The recipe says i need at least 50% of Malted Wheat, 45% Malted Barley and some Flaked Oats + some secret ingerdients.
Browsing the forums i read that using lots of wheat and oats you could have a stuck sparge because they don't have any husks that can act as a medium.
Many people suggest to open the faucet of the MLT in order to sparge very very slowly, but the majority suggests to use rice hulls.
The main issue is that in Italy is literally impossible to find those damn hulls!!!
So, besides sparging slowly, is there any other kind of adjunct that can act like rice hulls do?
-Armando