Soft Red Winter Wheat | Wheat Malt | SRM 4.5 – 5.4 | Plump > 2.2 mm
Sweet Honey Cracker | Velvety Cream | Tender Whole Grain Loaf
PROCESS 1-day steep – 4-5 day germination – 34h kiln – cured at 83⁰C
The story goes that red wheat originally came to the U.S. when Russian Mennonites immigrated to Kansas in the late 1800s. They brought with them red wheat domesticated in ancient Turkey, knowing that it was a high-quality crop that would sell well in the United States. Since then, it has developed into soft and hard varieties.
Epiphany buys most of its soft red wheat from Perry Farms, a sixth-generation family farm about 22 miles from our malthouse. The farmers there grow it as a cover crop to protect the soil, and produce a high quality product that makes a singular malt.
Wheat is one of those grains where you don’t want to do too much. We germinate this soft red winter wheat in small batches for 3 to 4 days only. This shorter germination period — when compared to barley — avoids over-modification and preserves the velvety texture and mouthfeel that wheat’s high protein content brings to the wort.