Raw wheat

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Raw wheat

Postby Mirabeau » Wed Dec 31, 2003 8:30 am

Planning to brew with raw wheat.
Wandering
- if i can use any yeast (got SO4, S33, munton, nothingham and windsor...)
- if i use my classic 55, 63 and 68
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Mirabeau
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Since no one else tried

Postby fitz » Mon Jan 05, 2004 11:37 am

Since no one else has replied I guess I'll go first.
What kind of a recipe are you trying? to what ratio are you going to do the wheat to barley.
The only recipes I have seen with raw wheat have been a small portion as an adjunct. If you heat the kernels and get them to "pop" like a kernel of corn, that will facilitate a better "mash"
I believe some Belgian recipes call for the unmalted wheat.
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Belgian French Wietbier of course

Postby Mirabeau » Mon Jan 05, 2004 1:47 pm

check this one that is very close to the one I wanna brew myself :
http://www.beertools.com/html/recipe.php?view=1409
11 lbs of german pils
7 lbs of wheat raw
is what you call an adjunct ? ;)
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I call anything

Postby fitz » Mon Jan 05, 2004 2:42 pm

I call anything but barley hops water and yeast an adjunct. The raw wheat will probably lend a lot of body to the beer, since malting helps to convert sugars to be fermentable. You mentioned "drying" in your post. I don't think this is necessary unless you just harvested the grain yourself. If you place it in the oven,you may carmelize the sugars more by the "drying" process. I am not much of a wheat beer person, Steve/aka/Freon12 is a witbeir Connosseir. He probably could help you more.
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