Hi,
I am brewing a wit soon using raw wheat. I do not have any numbers on the wheat but I am going for the low-protein type. To start with I am going for around 33% and will increase it gradually.
However, the local grain we're using has such high levels of beta glucans that we need to employ a 20 min protein rest and add enzymes to aid in lautering even when using 100% malt beers.
Would it be pointless to try to run off ffrom a wort consisting of this malt with the addition of huskless unmalted wheat. Would I be better off importing some European grains for this beer.
-Christian
I am brewing a wit soon using raw wheat. I do not have any numbers on the wheat but I am going for the low-protein type. To start with I am going for around 33% and will increase it gradually.
However, the local grain we're using has such high levels of beta glucans that we need to employ a 20 min protein rest and add enzymes to aid in lautering even when using 100% malt beers.
Would it be pointless to try to run off ffrom a wort consisting of this malt with the addition of huskless unmalted wheat. Would I be better off importing some European grains for this beer.
-Christian
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