Kamut Wheat Grains, Egyptian Heritage.

[PetenNewburg]

Kamut Wheat Grains, Egyptian Heritage.  I started this experiment on a whim.  It was my first effort malting grains.  I chose Kamut because it is a easily grown grain with a near double yield of "American" wheat grains.  I bought 2lbs of organic grain from a local Amish store.  I soaked/malted/dried/roasted the grain using various methods listed on line.
  Use Kamut as a search word in our forum to see all discussions related to this experiment.

  CHEERS!!

[PetenNewburg]

Kamut Wheat Grains, Egyptian Heritage.

IS it Saturday yet???   Just tried my Kamut Experimental brews!!!  The Non-Roasted Kamut was affected by the recent heat wave.  Banana and fruit esters.  Much clearer than I expected, no noticable alcohol notes.  OK.  Nothing impresive.  The roasted Kamut brew is a totaly different brew!   The banana/fruit/esters notes from the high fermentation temps is just a hint in the flavor.  I had hoped for more of a nutty flavor, not there.  HOWEVER!!!, this is a very nice drinking medium dark wheat.  The Roasted Kamut would be a GREAT addition to a lagered American Brew.  ABV is higher, how much I do not know yet.  The roasted grain must have "candied" a bit.  This keg will not last long!!

  Check out my brew log on homebrew4less/forum.

[PetenNewburg]

  I will brew this again in the Fall using 6lb of Roasted Kamut instead of 2lb.  I will also use a Lager yeast instead of a Ale Yeast.  My bet is a medium dark to dark porter/ kick butt wheat.
  I gotta get that chest freezer converted!!

cheers!  Pete

[wvbrewer]

That sounds good,  I am going to come up to the store and get a new kit here soon.  That pilsner just turned out to bitter for my taste.  I amm thinking of the Thomas Coopers Wheat kit.  It has got good reviews.

Dave