The recipe reccomends to ferment with a Belgian Ale yeast. It calls to have the rest of ingredients at a "protein rest"- what is the standard temp for this, 130F? Also calls to maintain 165F during sparging to keep the starch liqufied, does that mean a fly sparge is required for this? Or can I just drain and batch sparge?Ĥ. Does oatmeal count as an unmalted grain? Do I need to include them in the cereal mash?ģ. Am I going to need to "ground" anything further than the pre-milled grains I recieve?Ģ. Which should I go for? The recipe calls to mix them (the unmalted grains), "finely ground", with a pound of six row, mash at 150, then boil for 10 minutes. It calls for "unmalted soft red wheat flakes", I can't seem to find these in any major brewing supply outlets, but I've found "wheat flakes" which I assume are unmalted, and "red wheat". I don't want to post the whole recipe as I believe everyone should buy this beautiful book to get their hands on it, but I can post the ingredients if anyone is curious.ġ. Alright, so I'm planning my second all grain endeavor.and this one is looking like probably one of the ambitious brews I've done yet.
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