One bourbon, one scotch, one blog
Mash into 6 qts. water at 127° F, then allow 45-minute protein rest at 122° F. Raise the temperature to 151° F and maintain for 90 minutes. Mash out at 167° F and sparge with 6 qts. 170° F water. Add hops and boil for 90 minutes. Cool to room temperature, aerate, and pitch yeast.
As those of you who have have been paying attention will know, we’re brewing our own beer. But tonight, I’ve gone hardcore, and am attempting to make a wheat beer by malting my own grain.
For various reasons we have (‘had’, now) a half-hundredweight sack of wheat. I have taken 5 kg (= approximately 2 lb per gallon for a 23 litre barrel. I know, I know), washed it to remove the chaff, and will now soak it overnight. Then I’ll perform some magic and malt it. Then I’ll make beer.
Watch this space. . .
Watch this space…
This is just crying out for a ferment-o-cam, you know.
Oh, and I’ve linkied you up from my place.
You’re right, of course. I’ll take some photos.
Thanks for the link. Here’s a hint for commenting here: use one name and then you’ll get through the moderation list automagically.
[…] As promised, the ferment-o-cam.This is what the top of 5 kg soaked wheat looks likeAnd here it is ready for germination Filed under: beer — Tags: beer, germination, malting, wheat — rpg @ 22:21 […]