A new type of malt Boortmalt Tritordeum appeared at my supplier. It is a hybrid of barley and wheat. Does anyone have experience with that?
Sounds like it has all the advantages of wheat, with all the disadvantages of wheat.
I'd try it. There's always rice hulls.
Note: If you use it to make IPA, it will taste like IPA. I would try making a helles, Kolsch, or cream ale kind of a thing with it.
Science might say so. But my gut says I should be skeptical for now.However, there are some differences from the ordinary mixture of barley and wheat, because the reduced amount of gluten is mentioned.
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