| Author |
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Brandon Dachel (216.177.117.110)
| | Posted on Tuesday, January 06, 2004 - 11:24 pm: | 
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So having never malted wheat before I'm looking for some input on the 'maltedness' of this. It's been laid out for 2 days now. What I'm trying to do is avoid mistaking root growth for acrospire growth. Yet the only references I've seen are for barley.
So, hydrometer jokes aside, IS IT DONE YET?
(please work...)
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Mark McAvoy (128.252.241.177)
| | Posted on Wednesday, January 07, 2004 - 02:26 am: |
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The acrospire is the shorter greener thing. It's pretty close. I usually start drying when the acrospire is about half way down the grain. I pick this point because I air dry it on a window screen for a couple days before kilning. I find that as it dries those two days it grows out to about 3/4 the length of the grain.
Congratulations! You're well on your way to learning what American wheat beer is all about. One of my favorite beers is 35% pils, 60% lightly kilned wheat malt, and 5% roasted wheat melt (over a wood fire of course). I recommend a decoction step somewhere, since home malt is not evenly malted, Mt Hood hops, and the Unibroue yeast at the lower end of its range. |
Brandon Dachel (216.177.117.110)
| | Posted on Wednesday, January 07, 2004 - 02:50 am: |
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> The acrospire is the shorter greener thing.
Ah, OK. Cool.
I only did 1 lb of this just to see if I could get it to work. My plan is to make a tiny batch w/1 lb of 2 row and see what kind of gravity I come up with. I'll likely just use that wort for starter wort.
> I recommend a decoction step somewhere, since
> home malt is not evenly malted, Mt Hood hops,
> and the Unibroue yeast at the lower end of its
> range.
For wheat beers I only do bavarian weissbiers belgian wits and (next batch - Lambic style). Suggestion is well taken on the Mt. Hood hops though - I regularly use those. |
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Brews and Views Archive 2004