harsley wrote:[color=blue]
>
> Are you just talking about wheat? or an extract of some sort? If it's
> just wheat, what makes Ireks so good? if it's an extract, it'll never
> be 100% because you need barley in the mash.[/color]

When Irek's extract was available, it was 100% wheat. That's what made
it so unique. All other wheat extracts I'm aware of range from 40-60%
wheat and the rest barley. And remember, if you use malted wheat, you
don't need to have other diastatic malts for conversion.

---------->Denny

--
Life begins at 60...1.060, that is.