I have a few questions about the Breadbasket Unfiltered Wheat recipe in the latest issue of Zymurgy.
It calls for Raw Wheat and Malted Wheat. Is Raw Wheat just going to be flaked or torrified? Is Malted Wheat your basic White Wheat or should I use something like Pale Wheat?
Thanks.
I joined AHA a month ago but haven’t gotten Zymurgy yet…please post the recipe…raw wheat needs to be gelatinized whereas torrifed has been pregelatininized.Neither is malted so an activated enzyme (malted ) grain-wheat or barley-is needed to mash to convert starch to sugar.
Red and white are 2 varieties with the red sometimes (depending on cultivar) being a bit spicy.
For 5 gal.
5 lb American 2-row
1.75 lb Raw Wheat
2 lb Malted wheat
3 oz Munich
.2 oz 14 AA pellet hops (ex: Magnum) 60min
doesn’t provide a yeast, i am assuming an american wheat strain.
mash:
116 F for 6 min
122 F for 25 min
145 F for 12 min
163 F for 15 min
mashout 169 F
does not say how long to boil, again assuming 60 min to correspond with hop addition
primary 5 days
secondary 5 days.