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Hello guys and girls,

I was wondering how you seperate your wheat grains after mashing from your wort? We tried a sieve plate but it kept cloging up and was dead slow. Tried replacing half the malted wheat with malted barley but that wasn't giving us the flavour profile we were looking for. Tried rice hulls but they are quiet expensive over here. Any good ideas exept a liquid solid seperator?


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What is the hole size and spacing of the sieve plate? What is the grind on the wheat? Are you cracking or grinding to flour?

What is your mash procedure look like? Are you mashing in a manner similar to a wheat beer? Protein rest?

Malted or unmalted grain? Either way, are you utilizing any additional enzyme, specifically beta glucanase to reduce viscosity? Unmalted - protease/xylanase?

Grind coarser, use beta-glucanase, sparge hotter, use a larger sieve hole size - you are going to be getting more solids carry-over into the fermenter, but you are probably crashing and racking off the yeast/trub anyhow.

Don't be concerned with trading mash efficiency for streamlined workflow.

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Thanks for the fast reply!

The hole size is 1.5 mm.

We crack the grains.

We use both malted and unmalted grains in our mash bill at a ratio around 70:30.

We do a beta glucan rest and do a protein rest as well. We don't add extra enzymes.

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