hist-brewing: Re: hist-brewing-digest V1 #604

PBLoomis at aol.com PBLoomis at aol.com
Wed May 24 20:42:08 PDT 2000

In a message dated 5/24/00 9:29:27 AM Central Daylight Time, 
rmosher at 21stcentury.net writes:

> Those unmalted grains contribute high amounts of protein and glucans, both 
> which can increase palate-fulness considerably. I brew a lot of
>  Witbier, and I find I just can't get the right texture with malted wheat 
> an infusion mash. I have to intensively mash unmalted wheat with
>  the oats and barley malt to get it to taste creamy enough.
    It must have been about Ceres, goddess of grain, that the poet wrote "Age 
cannot wither nor custom stale her infinite variety."  I learn more about the 
idiosyncratic details of mash every day.   8-)

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