INGREDIENTS

INSTRUCTIONS

Mash  the  wheat with Alpha Amylase at 135 degrees for 1-3  hours  in  1
quart of water. Test with Iodine. Sparge with 3 quarts of water and boil
before adding the extract to avoid enzymatic changes to the barley malt.
Irish  Moss for the last 10 minutes of the boil and the  finishing  hops
for  the  last  2 minutes. Ferment at 40-45 degrees for  6  weeks  to  3
months.  I found that all the starch completed conversion at the end  of
one  hour. I held the mash temp at 130-135 in about 1 quart of water  by
mashing  in  a microwave oven with a temperature  probe.  The  dissolved
sugars were fairly low. SG was 1.027. My thinking was that I wanted to
extract as much fermentable sugars  as possible from the wheat I was using
as an adjunct, as the wort  is  an extremely light one. I made it lightly
hopped  so  that  the  hopping wouldn't overpower the tanginess of the
small amount of wheat.  I  also lagered to hopefully get a smoother, less
estery  quality.  You  might consider mashing wheat with added enzymes. I
did it because I  partial- mashed; you might wish to do so because of a
high wheat to barley ratio. Original Gravity: 1.027 Primary Ferment: 6
weeks --- 3 months at 40--45 degrees.
Recipe By     : Serving Size:
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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