First time malting question

[blaurentius]

My in laws have a farm and I have decided to malt some of the wheat we just harvested to brews beer with. My question is, how big should the acrospire be when I stop the germination by drying? I have read that it should be 3/4 the length of the seed of the inside before it actually protrudes from the seed as well I have heard in a video that it should be 3/4 the length of the seed after breaking out of the seed. I know wheat does not need as much modification as barely but I'm not sure which to go with. Does anyone know for sure or has anyone here malted their own wheat before?

 

[RM-MN]

Are you going to brew with just the wheat you malt or will this be part of the recipe with malted barley being the other part? If you are using some malted barley with it, the amount of modification may not be so important as you will get sufficient enzymes from the barley to convert any starch from the less than fully modified wheat. In fact, you can use unmalted wheat at up to about 60% of the grist with 40% malted barley and get full conversion. It will help if you do this as a BIAB batch because the wheat needs to be milled very fine which tends to lead to a stuck sparge in a conventional tun. If not milling fine, you might still get decent results if you pre-cook the wheat to release the starches.

 

[blaurentius]

I am using it as part of a recipe along with barely, and I plan on throwing in some rice hulls as well to help avoid the stuck sparge. Thank you for your knowledge.