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Hi, I am hoping someone might be able to help with a few pointers here as I have tried a few times to use a recipe I found in the book ‘The Joy of Home Distilling’ but am having a few problems with achieving a decent Specific Gravity reading.
The recipe calls for:
(I’m not going to go into the fermentation side of the recipe as that’s not what I am having an issue with)
Following the guideline I heat the water to 67 degrees centigrade and stir in the flaked wheat until it absorbs water and becomes soft (maybe 30-45 minutes), stirring regularly to avaoid any scorching. Then I add the wheat malt and hold the temperature very precisely at between 65-67 degrees centigrade for 90-120 minutes.
According the the recipe in the book this should result in an SG reading of around 1.065. However, I am struggling to get 1.045 and that’s only when I leave things to cool down over night.
I have tried upping the flaked wheat to 5kg and the malt to 1.4kg but am struggling to get an SG above 1.055 even doing that. I am having to add around 3kg of dextrose in order to get a decent SG reading (1.070-1.075) and achieve a decent amount of alcohol so that I don’t have to keep fermenting heaps of batches.
I was wondering if either the flaked wheat I am using might not be very good (its from Blue Lakes Milling) or maybe I should just get normal wheat and coarsely mill it?
I would be really keen to hear if anyone has any advice on the matter or perhaps a good recipe?
I know a sugar wash is much easier but if there is a hard way of doing something I will find it! Also I much prefer the product that comes from using a grain recipe, I just want to try and up the SG reading as I am positive I am completing the mashing process correctly and whilst its fine adding Dextrose it annoys me that the recipe doesn’t work and adding the dextrose ultimately adds to the cost of things and personally I feel removes some of the romanticism from it (I’m a big sook at heart).
Any help or advice is much appreciated.