I am looking over some of my notes for brew ideas. I want to brew a winter saison, and next to that idea I have written blown wheat. The idea is to make a malt like old time brown malt. Difficult to say how drunk I was when I had that epiphany or why I thought it was a good idea. I recently tried some brown malt in a saison but it is difficult to say how it came out. There were other associated problems with that brew, like accidently using Columbus instead of Legacy (at half the AA%). I am just wondering if anyone has heard of such a thing as blown wheat malt. Blown barley is supposed to blow it's husk off, but wheat has no husk. Hmm, thoughts?
just drunk? saison doesn't scream winter to me...maybe a robust porter recipe fermented with saison yeast. A brown malt would work well in there and leave the blowing part for the professionals...
OK you got me. I agree, and I have dialed in Porter and RIS recipes. This winter saison thing is a bit out of the box experimental type thinking, which probably led to this somewhat absurd blown wheat idea.[/quote][/quote]
Never heard of it. Dark saison, BTW, are great! I've had good luck with chocolate wheat & dark candi syrup in mine. Make sure to sour it or throw some Brett in there!
