Oh, and while my son and I love chewing on malted barley, malted wheat is so much nicer as it has no sharp husk that can get stuck in your gums, Even my wife went through a bowl of the stuff last night! Prefect beer nibbles.
And for the homebrew geeks, here's my recipe:
- 2.4 kg Wheat Malt
- 1.2 kg Pilsener Malt
- 1.2 kg Munich Malt
- 36 g Hallertau Hersbruck (2.7%) - boiled 60 mins
- Danstar Munich Wheat Beer
Efficiency: 80.48% (actual)
Attenuation: 75.0% (expected)
Original Gravity: 1.051
Terminal Gravity: 1.013 (expected)
Bitterness: 13.0 IBU
Gave the malted wheat a protein rest at 50C for 30 mins. Single infusion mash at 64C for an hour. Mashout at 75C. I doubt I'll be doing a protein rest again, as I'm not sure if it actually made the mash thinner, but it did keep me up later than I intended.