malting wheat (wheat berries)

[moses1]

Does anyone have any experience malting wheat at home? I have a cheap local source of wheat berries, and as long as it's not rocket science I was hoping to give it a go. Does the process differ much from malting barley? Should I look into what variety the wheat is or is one kind of wheat as good as any other? Thanks.

 

[lurker18]

Probably more important than variety is what class the wheat is. Looking at where you are from, I assume you are getting the wheat from either one of the terminals or the grain commission.
Wheat has 8 classes of Western wheat (if where I said your are getting it from, then that is what it will be). I am thinking that all the classes COULD be malted, but I am thinking that Red Spring and White Spring would probably be the best bet.

 

[moses1]

Thanks for the reply. The wheat is actually locally grown here in Northern Ontario. The varieties grown are Superb (Western) and Sable (Eastern), both of which are hard red spring. I suppose I will start the trial and error process with small batches, unless I can find some more information. I think I might re-start this thread on the general forum for more traffic.