Farro as an ingredient - Homebrew Talk 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