gluten is the mesh that forms with kneading between the two protiens gliadin, and the other one? and water and time does it too, i thought?
and this is a mash, i don't think we want to make seitan here? unless this is specifically for dog treats?
wheat beer
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gluten is the mesh that forms with kneading between the two protiens gliadin, and the other one? and water and time does it too, i thought?
and this is a mash, i don't think we want to make seitan here? unless this is specifically for dog treats?
VikeMan
It ain't all burritos and strippers, my friend.
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Malted wheat (and ummalted wheat) definitely contain gluten. But that's not what gums up the mash. It's mostly the Beta Glucans that do.
I brewed a beer earlier this year with about 50% wheat flour (unbleached all-purpose.) I did not add rice hulls. Draining the BIAB was slow but not ridiculous. I would not want to try to sparge something like that. It was a really cheap beer to brew and tasted pretty good; I will do it again next summer. I might add some rice hulls (or sawdust) next time.
oak spirals right?
I haven't really thought it through. I was thinking more just oak sawdust from a chainsaw with the oiler turned way down.
might taste green is you don't toast it first....
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rahr whit wheat maltso something like this?
https://www.northernbrewer.com/products/american-wheat-beer-all-grain-kit
not something like this....
https://shop.honeyville.com/hard-white-wheat.html
all i wanted to make sure of.....
Ah, OK, that's settled then, it's wheat malt. Phew!
Please proceed as intended and look over our suggestions.
You'll be brewing a wheat beer with 95% wheat malt.
I'd definitely incorporate the beta glucan rest and the rice hulls.
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