Home Distiller

Still a newbie to the all grain world, but so far i'm pleased with my first all grain batch.

While at the local brew shop, i was browsing their grain selection. Ive been struck with curiousity about a particular grain: Malted Red Wheat. (found here: http://www.northernbrewer.com/shop/rahr ... alt-1.html" onclick="window.open(this.href);return false;" rel="nofollow)

I was thinking about Red Wheat Whiskey, something along the lines of 75% the malted red wheat, and 25% 6 row malt.

Does anyone have any experience with this grain? Does it make a good tasting liqour? Since it is malted, Basically I'll hold it around 140-150 degrees for a couple of hours, and I can cook the malt along with it (since I won't be exceeding 150 degrees). Is this correct?

I just got a bottle of Death's Door white whiskey. The grain bill is supposed to be 80%wheat/20% barley malt. It's...interesting. I'm going to put some oak in it to see what happens.

You might want to read this... http://homedistiller.org/forum/viewtopi ... =red+wheat

And this... http://www.brewersfriend.com/homebrew/r ... wheat-malt" onclick="window.open(this.href);return false;" rel="nofollow

And this... Re: The Book of Dnderhead by wacabi1 » Sat Jan 19, 2013 10:03 pm

Re: Vodka with Wheat

red wheat is a bit more astringent. hard wheat is higher in protein soft wheat is highest in starch if you want wheat to malt then pick hard wheat the highest yield whould be from soft wheat (id do a stepped mash)

rice syrup is sweetener,used in cooking etc.

by Dnderhead Wed Aug 29, 2012 8:20 pm

Forum: Mashing and Fermenting Topic: Vodka with Wheat Replies: 40 Views: 832

I use red wheat a lot. It makes an excellent whiskey by its self and is also excellent in bourbons. I strongly recommend you do a step mash with it however.

Big R

I also like the red wheat, use it quite often. I usually add a couple jars of the toasted wheat germ and a pound of white wheat as well. After six months in charred oak barrels at about 130 proof, this stuff is so smooth you forget you're drinking whiskey. I'm not a big fan of the spicy flavor of rye and corn so the wheat mixture is a nice alternative for me. Try it sometime!

+1 to Big R. I also experiment a lot with red wheat nowadays. Easier to work with than rye, almost as spicey. My 60% red wheat, 40% matled barley is pretty darn good. And a strong taste at that. I even use it in my genevers.

Odin.