Can I tell if a wheat is malted or unmalted

[GooberMcNutly]

I got 8 lbs of "dark wheat" from a guy when I bought a bunch of his brewing equipment. I didn't think to ask at the time, but after doing some research on recipes to use it for, I am worried that it might not be malted wheat.

Is there a way to inspect the grain and tell? Obviously my recipes will be very different if it is malted vs unmalted wheat.

[Kaiser]

If the kernels break apart easily, its malted. Otherwise the kernel will still be hard.

But I suspect that it is dark wheat malt since I don't know why you would kiln unmalted wheat unless you want to roast it.

Kai

[GooberMcNutly]

If the kernels break apart easily, its malted. Otherwise the kernel will still be hard.

Kai

What if it is already ground? It is ground and vacuum sealed. I don't mind cutting open the vacuum bag, I was thinking of doing it this weekend anyway, but was wondering about the malt/unmalt issue.

[Kaiser]

It's hard to tell w/o actually seeing and being able to feel the malt. If you can easily crumble the larger pieces of white endosperm between your fingers, then it is malted. The process of malting dissolves the zell walls of the endosperm causing it to crumble easily.

Another, even better test, would be taking a cup full of the wheat and make a mirco mash in a thermos. Aim for a mash temp of 155F and wait 30min. If it tastes sweet after that time, its malted wheat.

Kai

[GooberMcNutly]

Ill try crushing some of the larger pieces. I know about how hard a wheat germ is when it is unmalted.

I might just try the mini-mini-mash today and see if it sweetens up. That is a good idea.

Now all I need is a good recipe for Dunkleweisen. Gotta hit the books if I am brewing this Saturday.

K, thanks for the help.

[shamusonme]

Ill try crushing some of the larger pieces. I know about how hard a wheat germ is when it is unmalted.

I might just try the mini-mini-mash today and see if it sweetens up. That is a good idea.

Now all I need is a good recipe for Dunkleweisen. Gotta hit the books if I am brewing this Saturday.

K, thanks for the help.

I think a teaspoon full in a splash of hot water for a few minutes would give you enough sweetness to tell if it was malted...if you didn't want to go through the process of mashing a thermous full.

[Bugeater]

Ill try crushing some of the larger pieces. I know about how hard a wheat germ is when it is unmalted.

I might just try the mini-mini-mash today and see if it sweetens up. That is a good idea.

Now all I need is a good recipe for Dunkleweisen. Gotta hit the books if I am brewing this Saturday.

K, thanks for the help.

I think a teaspoon full in a splash of hot water for a few minutes would give you enough sweetness to tell if it was malted...if you didn't want to go through the process of mashing a thermous full.

Doing a thermos full should be just fine. He will need a starter anyway. Why not a wheat malt (if that is what it is) starter for the beer?

Wayne
Bugeater Brewing Company

[GooberMcNutly]

Well, I did a 1 cup mash Friday night. It turned out sweet. Not like 2-row, but sweet enough to know that it was malted.

I had also started my starter at the same time. I am glad that I did. I had thought I might not for this batch because the LHBS had sold me the 125ml Wyeast smack pack, not the 50ml that I usually buy and build up. After 24 hours it still hadn't shown any life, so I checked the pack. It had been packaged in November, 2005! A year old. I hopped on my bike and hauled butt down to the LHBS. He was nice enough to give me a fresher pack (3 months) of Bavarian Wheat instead of American Wheat, so it will be a little different, but at least it will ferment.

I am keeping my American Wheat yeast starter going. This morning I saw my first couple of tiny bubbles. It is coming to life very slowly. It is 78 degrees here and I usually get the starter to attenuate in 36 hours or so.

Next question: If the starter actually gets going well in the next day or two, should I decant, then go ahead and pitch it into the carboy as well? I don't have any other Wheat beers in the queue, so I don't know what else I would do with it. Or, do you think that any yeast that old is too liable to be mutated or generally poor and do more damage than good?