[eastwaviking]

Ireks 100% wheat malt...where can I get it?
I've been searching online for several days for some place in the US that
sells Ireks all wheat malt. No luck.

Does anybody know where I can order some?
Please send me a link.

thanks.

eastwaviking wrote:[color=blue]
>
> Ireks 100% wheat malt...where can I get it?
> I've been searching online for several days for some place in the US
> that
> sells Ireks all wheat malt. No luck.
>
> Does anybody know where I can order some?
> Please send me a link.[/color]

Hasn't been made in years....if you can find any, it'll be too old to
use.

--------->Denny

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

[harsley]

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.

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.

I have a wonderful recipe using Ireks wheat in a wheat dopplebock with an
Alexander's dark kicker. This is the only wheat beer I ever liked, strong,
dark, and really tasty. It really is too bad this is not around anymore as
it was one of the best.
Jay
"Denny Conn" <denny.g.conn@ci.eugene.or.us> wrote in message
news:46016348.CC20CADE@ci.eugene.or.us...[color=blue]
> harsley wrote:[color=green]
> >
> > 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.[/color]