hist-brewing: Wheat malt

[allotta at earthlink.net]

Don't forget, the finer the grind, the tougher the sparge will be.  Larger
pieces promote grainbed development which allows free flowing of sparge water.
  If you mill to a fine flour you will need rice or oat hulls to help avoid a
stuck sparge.  

Mark

P.S.  Wheat will promote tannins with too fine a grind.


On Mon, 30 Dec 2002 14:09:12 -0600 (CST) BrewInfo <brewinfo at xnet.com> wrote:

> Alan might be right about the low enzymes in
> the *homemade* wheat malt.
> Home malting is hit-and-miss at best and the
> people who I know that have
> home malted have found that they have very
> inconsistent conversion and
> variable diastatic power.  Commercially malted
> wheat will have considerably
> more diastatic power than barley.  In general,
> high protein malts (like
> wheat) will have more enzymes too.
> 
> As for grinding, since wheat doesn't have husk,
> in theory, it can be crushed
> to flour and then will result in higher yield,
> but I'm not sure if wheat has
> an aleurone layer like barley.  If it does,
> then you don't want to overcrush
> it.  In the case of barley malt, the aleurone
> layer, not the husk, is the
> source of tannins, desipte what 99% of the
> homebrewing texts out there tell
> you, and overcrushing the aleurone layer is
> what results in astringent beers
> from overcrushed malt.
> 
> Al.
> www.brewinfo.org
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