Extract is a good way to start. I would steep some grain for about 20 minutes at around 160 degrees to add some body.
I don't know what to expect exactly from Einkorn. I would guess that you will get a much lowered efficiency. Meaning you will get less extractable sugars from it. What percentage of Einkorn would you use? My understanding is that it can be hell mashing a very high percentage of wheat in your grain bill. I think the maximum I have done is in the range of 15 to 20%.
I have never made a wheat beer, but I use it in hazy IPAs. I have used it some other beers as well. Off the top of my head I used it in a saison and a belgian tripel. I use chocolate wheat in porter and stout. I'd have to look at my recipes.
B⚡
npub1p0…xayf9
2023-09-28 14:06:30
in reply to nevent1q…84yx
Author Public Key
npub1p0udrw4vjn7z7xnmtf6p2v5e75xet2ha68ehrmhkn57amtt7lalq5xayf9Published at
2023-09-28 14:06:30Event JSON
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"content": "Extract is a good way to start. I would steep some grain for about 20 minutes at around 160 degrees to add some body.\n\nI don't know what to expect exactly from Einkorn. I would guess that you will get a much lowered efficiency. Meaning you will get less extractable sugars from it. What percentage of Einkorn would you use? My understanding is that it can be hell mashing a very high percentage of wheat in your grain bill. I think the maximum I have done is in the range of 15 to 20%. \n\nI have never made a wheat beer, but I use it in hazy IPAs. I have used it some other beers as well. Off the top of my head I used it in a saison and a belgian tripel. I use chocolate wheat in porter and stout. I'd have to look at my recipes.",
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