I've researched brewing flour (as long used by many UK breweries and apparently by Coopers at their old site - and maybe new one?) and it was specially selected to be low protein.
I've come across this low protein cake and biscuit flour from Anchor - in Woolies - and using it today in a Sparkling Ale.
Last year I did a batch of CSA style using just plain ALDI flour and it turned out great with around 300g. It's the one that I lost then found and entered a bottle in the BABB minicomp for comments only, it picked up 37 and would have come third. Gnash wail.
Anyone else use flour in Ales and UKs? OK for BIAB as no stuck sparge problem, I'm even thinking of boiling it into wallpaper paste then cereal mashing it with some BB ale.
I've come across this low protein cake and biscuit flour from Anchor - in Woolies - and using it today in a Sparkling Ale.
Last year I did a batch of CSA style using just plain ALDI flour and it turned out great with around 300g. It's the one that I lost then found and entered a bottle in the BABB minicomp for comments only, it picked up 37 and would have come third. Gnash wail.
Anyone else use flour in Ales and UKs? OK for BIAB as no stuck sparge problem, I'm even thinking of boiling it into wallpaper paste then cereal mashing it with some BB ale.