benpandaae86 wrote:Im new to grain as well but when the emzines break down the starches it wont be as gluggy and if you distill on the grain theres a good chance you will get puking due to the extra protein
TheMechwarrior wrote:Feasible? Yes.
Odin posted a good whisky recipe and there's another on AD that I know of. You don't NEED any malt if you don't WANT to use it, you can use enzymes.
wynnum1 wrote:What are you going to oak it with to get the flavor.
Sam. wrote:I believe wheat doesn't have anywhere near the diasatic power that barley does so malted wheat wont convert as much unmalted wheat, can't remember the figures off the top of my head...
Good luck with the venture :handgestures-thumbupleft:
waza wrote:If it's a neutral type spirit your after personally I wouldn't waste the time and effort on AG, I would just stick to an albran/weetbix or weetbix/cornflakes sugar wash.
cap73n wrote:From Barrett Burston specs;
Their pale malt (barley) has a diasatic power of 255 Wk
Whereas their malted wheat has a diasatic power of 423 WK
Sam. wrote:cap73n wrote:From Barrett Burston specs;
Their pale malt (barley) has a diasatic power of 255 Wk
Whereas their malted wheat has a diasatic power of 423 WK
Got a link?
bayshine wrote:I use joe white wheat malt in my all grain bourbon mash and it seems to have plenty dp :handgestures-thumbupleft:
And would bet that it converts itself and it's own weight again ;-)
tipsy wrote:bayshine wrote:I use joe white wheat malt in my all grain bourbon mash and it seems to have plenty dp :handgestures-thumbupleft:
And would bet that it converts itself and it's own weight again ;-)
:text-+1: http://www.howtobrew.com/section2/chapter12-1.html
Sam. wrote:In some cases that is probably true but may be more of a generalization.
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