Munich
Crystal 60
Caramunich 60
Acidulated Malt
To be clear, what I have is raw unmalted grain. It was conventionally grown, meaning this is not something I would label as organic. However, this is all grain from my family's farm, so I know exactly where it came from and how it has been handled, so I have no reservations about brewing (or baking) with it.
The wheat is all hard red winter wheat, and I have red & white varieties of milo. I've been experimenting with the wheat stuff for a couple of years now and have done a couple of batches of milo beer, and have had success using it in a few different ways:
- Direct substitution for flaked wheat, barley, and oats for head retention, up to about 10% of the grain bill, with no other changes to recipe or process.
- Up to 60% of grain bill, using a cereal mash to break down the raw grain and 6-row malt for extra enzymes to convert the starches. Mostly I've used this method substituing my raw grain for wheat malt in existing recipes. For the beer that I brought to brewfest (Milo Brau specialty ale) I started with a simple pale-ale recipe and substituded the milo for half of the 2-row base malt, then replaced the remainder of the 2-row with 6-row.
- Fresh-ground wheat also makes for some extremely tasty whole-wheat bread.
Let me know if you're interested.
Thanks,
Kevin