MajorPowell
Active Member
I have over 200 lbs of raw wheat in storage that I would like to brew a wheat beer with. Since it's unmalted and I don't want to go through malting this much wheat, I have a couple questions about grain bill and mashing:
I have researched and it looks like I can do a Hefeweizen or Witbier with 50% 2 Row malted barley and 50% raw wheat. Some people suggest adding some oats as well. Other suggest a Pilsner malt. I read different opinions and I'm unsure on the best grain bill for this. I know I need plenty of barley to break down the raw wheat. But how much?
As far as mashing, I've read different things from boiling the wheat prior to mashing, to doing a regular infusion mash, to doing a decoction mash. Which way is best? Also, do I need rice husks in the mash tun to keep milled wheat from sticking? What's going to be the best way to do this?
Beer, the oldest method of storing wheat.
I have researched and it looks like I can do a Hefeweizen or Witbier with 50% 2 Row malted barley and 50% raw wheat. Some people suggest adding some oats as well. Other suggest a Pilsner malt. I read different opinions and I'm unsure on the best grain bill for this. I know I need plenty of barley to break down the raw wheat. But how much?
As far as mashing, I've read different things from boiling the wheat prior to mashing, to doing a regular infusion mash, to doing a decoction mash. Which way is best? Also, do I need rice husks in the mash tun to keep milled wheat from sticking? What's going to be the best way to do this?
Beer, the oldest method of storing wheat.
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