patwestlake
ok, so by strange means I have a sack of wheat malt. How to use it? I'm happy with all the usual wits, Weiss etc but was wondering if there were some more "out there" recipes that go over the 50% wheat/pale or wheat/Pilsner blends. What about 90% wheat + 10% speciality (Vienna, Munich etc)? I'm open to all styles and can get hops & yeast to suit. Play time!

Pat
FV : #81 Pixie Dust (Hobgoblin Gold)

Conditioning (bottles) : #80 Lightweight 2.7% Session NEIPA
Conditioning (bottles) : #63 Raspberry Sour (Melange Yeast + 1 year on Oak Chips)

Drinking : #79 Dodgy Tart (Blonde)
Drinking : #78 "Ghost Town" (Ghostship)
Drinking : #77 "Dragon Thief" (Cwtch)
Drinking : #76 "Lost Summer" (Cali Common)
Drinking : #75 "Suitably Distanced" (Sierra Nevada Pale Ale)
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Pinto
Depends on whether you love the taste of wheat beers.  A 100% wheat malt brew is perfectly fine, but from what i've seen, without smoked or darker malts to add interest, you'll end up with 25L of Bud light.....
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
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Robert
There's no husk in wheat, which limits the amount you can use without having mash problems. You can get rice and oat husks, I suppose you could add those.
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GHW
No idea what a 100% wheat beer would be like (other than ‘wheaty’).
Give it a go Pat!

I like most wheat beers though, lovely on a hot day.

But yeah, the mash will be gluey, put a ton of rice hulls in.
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Clibit
GHW wrote:
No idea what a 100% wheat beer would be like (other than ‘wheaty’).
Give it a go Pat!

I like most wheat beers though, lovely on a hot day.

But yeah, the mash will be gluey, put a ton of rice hulls in.


If you brew in a bag you don't need the rice hulls.
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patwestlake
Hmm! Bud-light? Every all grain Brewers idea of Utopia found!??

Ok, so 75% wheat + 25% Vienna/aromatic etc with Hallertauer hops and Bavarian yeast with half a tonne of rice hulls to stop the gluey mash it is then wish me luck!!

I'm thinking 67 degC mash, 25 IBU max with plenty of late hops for a bit of nose.

Answers on a postcard......

Pat
FV : #81 Pixie Dust (Hobgoblin Gold)

Conditioning (bottles) : #80 Lightweight 2.7% Session NEIPA
Conditioning (bottles) : #63 Raspberry Sour (Melange Yeast + 1 year on Oak Chips)

Drinking : #79 Dodgy Tart (Blonde)
Drinking : #78 "Ghost Town" (Ghostship)
Drinking : #77 "Dragon Thief" (Cwtch)
Drinking : #76 "Lost Summer" (Cali Common)
Drinking : #75 "Suitably Distanced" (Sierra Nevada Pale Ale)
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Clibit
patwestlake wrote:
Hmm! Bud-light? Every all grain Brewers idea of Utopia found!??

Ok, so 75% wheat + 25% Vienna/aromatic etc with Hallertauer hops and Bavarian yeast with half a tonne of rice hulls to stop the gluey mash it is then wish me luck!!

I'm thinking 67 degC mash, 25 IBU max with plenty of late hops for a bit of nose.

Answers on a postcard......

Pat


Bud is made with barley and lots of flaked rice or rice syrup I think.

75% wheat is going to be very sticky, and very tricky in a mash tun. But maybe the rice hulls will intervene. 
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GHW
I’ve never found them that helpful tbh
But never had any disasters, just some very slow lautering and sparging

Sounds like a good experiment pat.
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Robert

patwestlake wrote:
Hmm! Bud-light? Every all grain Brewers idea of Utopia found!??

Ok, so 75% wheat + 25% Vienna/aromatic etc with Hallertauer hops and Bavarian yeast with half a tonne of rice hulls to stop the gluey mash it is then wish me luck!!

I'm thinking 67 degC mash, 25 IBU max with plenty of late hops for a bit of nose.

Answers on a postcard......

Pat

Should work. The normal way to get taste into a wheat beer is to try and develop ferulic acid, which helps the yeast produce clove flavours. A ferulic acid rest at around 45c is the usual thing, coupled with an appropriate wheat beer yeast. Some say there's no point because it doesn't work.

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Pesho77
i did a smash beer with 100% wheat and hallertau hops, it lautered just fine, my mates go mad for it, ive made it for about 10 year now.

 So in the "secrets of the master brewers" book they say to do a hefeweissen you need a 7 step mash

Mash in @ 35c for 10 mins

Raise to 50c for 10 mins

Raise to 55c for 15 mins

Raise to 62c for 10 mins

Raise to 68c for 20 mins

Raise to 72c for 20 mins

Raise to 78c for mash out  

 Which is complicated with out an automated system.

Pesh



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Clibit
What mash schedule do you use Pesho?
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Pesho77

 The last Hefeweissen I did was the 7 step, for the smash wheat beer I just do 65c for 60 mins 73 for 15 mins, then boil the hops for 60 mins.

Pesh
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