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Raw White Wheat Malt - Briess Malting
Description
2 °L - Briess Malting - Briess Raw White Wheat - Ideal for the production of classic Belgian Wit beers and other beers where cloudiness is desired. Wheat flour flavor; light straw color. (2°L)
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tbh gonna try and make white wheat flour because i have a mill now and want to grind everything. i have some mochigome that's going in that thing because the smallest bag for that is 5 lbs and i only eat so much mochi. anyway i met some of the koda family once and they were good people so i dont feel too bad about buying more mochigome than i need
tbh gonna try and make white wheat flour because i have a mill now and want to grind everything. i have some mochigome that's going in that thing because the smallest bag for that is 5 lbs and i only eat so much mochi. anyway i met some of the koda family once and they were good people so i dont feel too bad about buying more mochigome than i need
BEST ANSWER:That is correct. The "malt" at the end of the product name was an oversight and has since been removed. This is indeed raw, unmalted white wheat.
BEST ANSWER:That is correct. The "malt" at the end of the product name was an oversight and has since been removed. This is indeed raw, unmalted white wheat.
This is uncooked and unmalted, ie raw. Flaked products have been steamed (steam cooked) then rolled through a mill, but haven't been malted. Cooking(steaming) unravels(gelatanizing) the long raw starches exposing them so that they can be broken down by enzymes from other malted grains that have enzymes(2-row pale malt for example) that will be in the mash. You get more of a raw grainy flavor from this than flaked wheat i feel. I only use raw wheat in my wit recipe because its perfect in a wit but i would recommend a protein rest. I mash in at around 110°f and keep the heat on and fly right through until about 148°f then do normal mash schedule. My wit grist is close to half raw white wheat. Careful milling it because its harder, go SLOW and get a feel for it. Too much info probably! Cheers
Sorry, i re-read your question. The word "malt" should be removed from the title of this because its not malted and its not malt, just raw white wheat.
BEST ANSWER:It is not malted. The listing confusingly calls it malt but it is raw wheat. I have two unopened bags sitting on a shelf for this reason. They should change the name on the site.
BEST ANSWER:It is not malted. The listing confusingly calls it malt but it is raw wheat. I have two unopened bags sitting on a shelf for this reason. They should change the name on the site.
BEST ANSWER:This being unmalted and unmodified, yes, either a protein rest or used in conjunction with higher enzymatic malts. If a single infusion is desired may be safe to stay under 15% of the grist.
BEST ANSWER:This being unmalted and unmodified, yes, either a protein rest or used in conjunction with higher enzymatic malts. If a single infusion is desired may be safe to stay under 15% of the grist.
I used it for a NEIPA and it added a TON of haze, but I'm not sure it's fermentable. Couldn't find much on raw wheat, but most research said you need to do a cereal mash. I did a regular mash and I missed my OG by quite a bit. Don't think it was efficiency issues, as my process is always the same, but maybe? Probably wouldn't use again, unless I really find good info on mashing.