I first got an inkling my plan might be flawed when I look at the spelt grains. They look suspiciously similar to normal wheat:
But I'm not the sort of person to be put off doing something simply because it looks doomed to failure from the start. So I got the mash started, having first looked up top tips on temperatures in Brewing with Wheat. I decided to include a ferulic acid rest so mashed in at a much colder temperature than normal.
It started going wrong from the start and the grains sank like stones. My calculations were rubbish too and the temperature was way out. As I needed cold liquor to make adjustments, and after the rest add more hot liquor to bring the temperature up, I ended up with a very thin mash. It also looked decidedly odd. Is that proteinaceous material floating on top?
|Odd looking mash|
|Sticky sweet grains|
This of course lead to me getting less volume of wort than I'd planned. The fermentation went well though.
|Ernst Schneider Weiss|
Here end a chapter, but a chapter only, of the history of my brewing with wheat.