hist-brewing: to Malt or Not To Malt..

[bjm10 at cornell.edu]

On Fri, 4 Sep 1998 Owenbrau1 at aol.com wrote:

> i don't know where the assumption that wheat is low enzyme came from; it is
> well known commercially to be very high. the trouble with working with it is
> that it has no husk, so you need to make sure you have enough husk material to
> set up the mash bed properly. last year, "Brewing Technique" ran an article on
> brewing with 100% wheat malt, using rice hulls to form the mash bed.

I brewed a very good 80% wheat mash beer with no husk additions--but a 
very slow sparge.


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