Hello Trialben! I do not remember 9 points in an hour (unfortunately I did not take notes), but I am pretty sure that 6 points can be achieved without a problem in one hour. That said, I will take my chances and learn from the first attempt. Thanks!!

Hello Don: I 100% trust my false bottom in order to face the stickyness of wheat. It endured without any problem many worts with 50% of malted wheat, and my circuits did not get clogged :o)

Hello Don! Yes, I always resort to the iodine droplet to check whether starchs are still in the wort. I believe that this recipe will need to be attempted many times before I find the best approach to it. Thanks!

Hello Trialben: Actually you have just raised one important point. According to BF´s recipe calculator, the preboil gravity would be around 1041 whereas the post boil gravity would be 1050. I do not feel comfortable with this forecast, since 9 points in 60 minutes of boil seems too much. My...

This will be my first batch with unmalted wheat. I was worried about the original density of the mash and the ability of the yeast to work with potentially too many complex sugars if the enzimes of the barley are not enough to process the sugars in the wheat.

Thanks! So according to your answer and the previous one, I would be fine with the other 50% of the grist based on malted barley to get the necessary enzimes for the mash step. Best regards, Rogelio

Thanks! I will take care of including the remaining 50% with something like Pils as usually adviced. Regards, rogelio

Hello community: I am planing to produce a Witbier (BJCP 24A). In this style, BJCP states that 50% of the grist should be unmalted wheat. My question is: ¿ will the unmalted wheat bring more or less the same amount of sugars of a malted wheat grain to the original gravity after the mash...

Thank you Yooper! I will have follow your advice. Best regards, Rogelio

Hello Yooper: Thanks for the clarification. I missed the "g/l" option. Regarding your thoughts on CaCO3, I am not sure how the other applications assume solubility of it. You have a point that I should clear up with the authors of the other apps. My intention in adding CaCO3 to the mash is...

Hello BB! Yes, pretty much the same. The source water profile in Bru´n Water´s spreadsheet looks very much like Brewer´s Friend´s. Regarding the salts: actually, Brun Water´s spreadsheet requests you to enter the milligrams per liter of each salt (Brewer´s, instead, requests you the absolute...

Dear team: I am working with Mash Chemistry and Brewing Water Calculator in order to have a list of the salts and phosphoric acid to add to my mash in order to meet my mash objectives, based on the expected Water Target Selection and the "Source Water" I would use in the process. It is the...