Owly055
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- Feb 28, 2014
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I'm in the process of toasting malted wheat for my next brew. The plan is to toast a pound of wheat at low heat to a nice golden brown, and use it along with 4 pounds of two row. It smells wonderful! Like baking bread. I'm curious as to what effect this will have on flavor. Anybody else do this?
I assume that this will kill the enzymes in the wheat, so it's my intent to supplement the mash with a small amount of amylase.
I'm after flavor, and don't relish the cloudy character of wheat beers, so my intent is to do a protein rest. 20% of the grist is pretty conservative, so I assume that the enzymes needed for the protein rest will be present in sufficient quantity to do the job. Presumably they will be destroyed in the toasting process.
H.W.
I assume that this will kill the enzymes in the wheat, so it's my intent to supplement the mash with a small amount of amylase.
I'm after flavor, and don't relish the cloudy character of wheat beers, so my intent is to do a protein rest. 20% of the grist is pretty conservative, so I assume that the enzymes needed for the protein rest will be present in sufficient quantity to do the job. Presumably they will be destroyed in the toasting process.
H.W.