tdh said:Hi Ross, Belgian Wit is made with unmalted wheat. Why did you decide to use malted and gelatinised wheats?
tdh
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Ross said:My understanding was that torrified wheat was an acceptable substitute for raw wheat?
Cheers Ross
[post="105258"][/post]
pharmaboy said:Ok a question for the wheat lovers.
Am going to do my first extract recipe, and been as well, wheat styles are my fav, thats where i'm going to start.
Kegging, so batch is 19 litres
Yeast 3068
2.25 kg muntons wheat spray malt LDME (target 4.0 -4.5% alcohol)
probably hallertauer 10 grams for 60, 10 grams for 10min. Amounts subject to change to achieve 12ibu in 19 litres (not sure of the alpha acids of whats available at my HBS)
brew temp 24c
2 questions
i see lots of wheat recipes will use straight LDME as well as wheat - just wondering what effect using all muntons ldme wheat will be?
I understand that a 60 minute boil extracts maximum bitterness, but why the 10 minute boil? (I've just put it in coz I think i should!)
I've gone for a low bitterness, given that I can use a kit for bittering if i wanted to go 17-20.
cheers & thx for any feedback
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Jye said:Where does everyone get their dried orange peel, I have been looking at the supermarkets for the past couple of week but with no luck
Do people dry their own?
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Jye said:Where does everyone get their dried orange peel, I have been looking at the supermarkets for the past couple of week but with no luck
Do people dry their own?
[post="105263"][/post]
Darren said:I agree with Tangent and Weizguy,
Just make your own. This time of year it will dry in a day (in the South anyhow). I have also tried the chinese shop peel. Looks like it is dusted in sugar (or mould) and has none of the flavour of freshly dried peel.
cheers
Darren
[post="105323"][/post]
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