Tony
Quality over Quantity
- Joined
- 26/4/04
- Messages
- 7,168
- Reaction score
- 276
Nice work BBB
The oat malt seemed to help, both by adding husk for draining / sparging ease, and extra enzyme to eat all the raw wheat, and a bit of acid malt to get the pH down.
I gave the raw wheat a good smash with a double tap through the mill to get some flour. Its bloody hard stuff and i could smell the belt on the mill when i was done
I got 70% efficiency and hit my targets exactly so I'm a happy boy.
Oh..... i also used 4 liters volume of gulls, mashed in at 55 deg for 15 min, infused up to 63 and raised the mash temp to 64 over an hour. Drained and batch sparged at 71 deg.
Its as pale as pale too
The oat malt seemed to help, both by adding husk for draining / sparging ease, and extra enzyme to eat all the raw wheat, and a bit of acid malt to get the pH down.
I gave the raw wheat a good smash with a double tap through the mill to get some flour. Its bloody hard stuff and i could smell the belt on the mill when i was done
I got 70% efficiency and hit my targets exactly so I'm a happy boy.
Oh..... i also used 4 liters volume of gulls, mashed in at 55 deg for 15 min, infused up to 63 and raised the mash temp to 64 over an hour. Drained and batch sparged at 71 deg.
Its as pale as pale too