Sep 15, 2011 · 30% emmer malt (farro) with husk 40% weet malt 30% pale ale malt (all the malt i use here is malted at home) 2 aditions of Tettnang 15grams @ 60 min and 15 @ 20 min I do a protein rest and a low temp sacarification rest and I use a weizen yeast. The farro will perhaps ad some tanins so you could beat of some of the hulls in a foodprossesor.

Nov 29, 2010 · Emmer wheat, also called Farro, is a precursor form of modern wheat that was used thousands of years ago ...