Contemplating a recipe here. Haven’t used malted wheat in anything for donkey’s years. Am I going to want/need rice hulls, or at 10% will I most likely get away without a stuck run off.
Unless you have a seriously screwed up mashing system ( and knowing you I doubt it) 10% wheat shouldn’t be a problem at all.
Thanks Denny. That’s the answer I was looking for…usually stock everything I need for brewing what ever whenever, but I’ve never needed rice hulls, so I don’t keep them around. (Yeah…like why would I have a container of wheat malt???but no rice hulls???)
Disfunctional x-scout. My motto: Almost be prepared!
If you’re worried, you can condition your malt before milling. I do this anyway for all my mashes, but I’m kinda weird.