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Extract is a good way to start. I would steep some grain for about 20 minutes at around 160 degrees to add some body.

I don't know what to expect exactly from Einkorn. I would guess that you will get a much lowered efficiency. Meaning you will get less extractable sugars from it. What percentage of Einkorn would you use? My understanding is that it can be hell mashing a very high percentage of wheat in your grain bill. I think the maximum I have done is in the range of 15 to 20%.

I have never made a wheat beer, but I use it in hazy IPAs. I have used it some other beers as well. Off the top of my head I used it in a saison and a belgian tripel. I use chocolate wheat in porter and stout. I'd have to look at my recipes.

Replying to Avatar Sir Libre

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Following on fountain. Looking forward to listening to episode 1 tomorrow.

Midday beach beers for the lady and I.

Went away for work for a couple days and cane home to a crazy garden #homesteading

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Nope and the app keeps crashing today too