Chips
Well-Known Member
I'm hoping to make a wheat beer this summer, but am having a hard time tracking down the right kind of wheat. I assume it needs to be 'pre-cooked'? I've used instant oats before right into the mash for making an oatmeal stout as I understand they've already been cooked and just need to have hot water added.
I came across Wheat Bulgur at my local Bulk Barn, with the following description:
"Bulgur is made from soft wheat kernels that have been cooked, dried and then cracked. Thus 'cooking' it, is simply a matter of rehydration. Bulgur can be used as a breakfast cereal, in soups and in the famous Lebanese dish, Tabouli Salad".
The cooking directions are:
"To rehydrate stir in bulgur to boiling water, simmer for 5 minutes. Turn off heat and cover until all the water is absorbed, about 15 to 20 min"
Does anyone know if bulgur would be appropriate for brewing? It's c-h-e-a-p which I like, plus very easy to find.
Thanks!
I came across Wheat Bulgur at my local Bulk Barn, with the following description:
"Bulgur is made from soft wheat kernels that have been cooked, dried and then cracked. Thus 'cooking' it, is simply a matter of rehydration. Bulgur can be used as a breakfast cereal, in soups and in the famous Lebanese dish, Tabouli Salad".
The cooking directions are:
"To rehydrate stir in bulgur to boiling water, simmer for 5 minutes. Turn off heat and cover until all the water is absorbed, about 15 to 20 min"
Does anyone know if bulgur would be appropriate for brewing? It's c-h-e-a-p which I like, plus very easy to find.
Thanks!