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43302Re: [new_distillers] Re: Wheat Mash

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  • White Bear
    Feb 18, 2013
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      Alli-
        I wouldn't actually call it cooking if there isn't a sustained simmer at least.  I think what you did was "Bloom" the wheat kernels.  I am sure that at the beginning of the "Pitch" there was some cooking but I would bet that the tempreture cooled rather rapidly immediatly after pitching until the kernels equilibreated with the liquid temp.  If you would have cracked the wheat at least, the initial temp would have had the chance to soften and "cook" the kernels so to speak. You may have acquired a decent starch convergence in the beginning but the rest of the starch may have stayed suspended throughout the fermentation period.  This is where the actual cooking comes in, you need to liberate the starch or "denature" the starch through a prolonged cooking session.  Just remember not to exceed 195°F during the cooking process or you may end up with a bunch of glue in your fermentation vessel. 
      White Bear
       
       
       

      From: allibugger <allibugger@...>
      To: new_distillers@yahoogroups.com
      Sent: Monday, February 18, 2013 1:51 PM
      Subject: [new_distillers] Re: Wheat Mash
       
      White Bear,
      The recipe called for heating the water to 165 degrees, turning off the heat, pitching the wheat and letting it cool to 85 degrees before pitching the yeast. I don't know if that is what you call cooking it or not. I did not grind the wheat. Thanks. Alli

      --- In mailto:new_distillers%40yahoogroups.com, White Bear wrote:
      >
      > Alli-
      >   With a lot of grain mashes there will be some floating, this is normal.  This is called "the cap"  Wheat being so fiberous will have the tendency to do this more if you are using whole or cracked wheat.  Try to get ground wheat or grind your own.  The cap will soon waterlog and things will settle down after a while.  Just keep stirring the cap into the mash and try varying the grind on your next batch.  Did you cook the mash before pitching the yeast?
      > WB
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      > ________________________________
      > From: allibugger
      > To: mailto:new_distillers%40yahoogroups.com
      > Sent: Saturday, February 16, 2013 2:21 PM
      > Subject: [new_distillers] Wheat Mash
      >
      >
      >  
      >
      > Howdy All,
      >
      > Reading the recent questions/answers regarding mashing processes, I have a question. I have tried several corn based recipes and am now experimenting with a flaked wheat vodka recipe. I notice after the yeast is pitched and the top is put on the fermenter, the wheat floats to the top and somewhat dries out. This also seems to slow down the fermentation process - when I take the top off and still it well, the bubbling picks up for a while until the wheat floats back up. Is this a problem or just how it works? Thanks
      > Alli
      >

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