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Old 12-26-2008, 05:14 PM   #1
hamilt22
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Default Add wheat starch?

So I've been reading through 'Brew Like a Monk' and in the section on Chimay, they talk about using wheat starch (wheat flour in its White) as an adjunct in their recipes to improve head retention. Apparently Chimay uses 6-Row malts to convert the extra starches.

Does anyone have any experience with the stuff? The dubbel I brewed recently does not have the massive, sticky head that I had hoped for (I used 2-Row Pils, Special B, dark candi sugar). I'm tempted to try another one with 6-Row and some wheat starch, but I'm not sure what proportions to use, or if there's a special process involved. Do you just add the starch as you dough in?

Thoughts?

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Old 01-21-2009, 04:34 AM   #2
andyb0527
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I just finished reading the book and was wondering the same thing. I plan on making a dubbel soon and I will add wheat starch to the mash and see what happens. In theory the enzymes from the two row should convert the starch to sugars. I'll give you an update when its all done.

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Old 01-21-2009, 04:57 PM   #3
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Glad somebody saw this... Definitely keep me updated!

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Old 01-25-2009, 12:14 AM   #4
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Its in the bucket now. We will see how it works. here's the recipe for 5 gallons. I had to go to the asian market to get the wheat starch. I mixed the wheat starch in with the crushed grains before the mash.

6.5 lbs two row
.5 lbs special b
2 lbs wheat starch
1 lb table sugar
1oz cluster 60min
1oz hallertauer 30 min
mashed at 145 for 90 min
sparged at 165
og 1.068

I'll let you know how it turns out.

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Old 05-22-2009, 10:57 PM   #5
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Well I'm drinking one now and it tastes great. I'm not sure what effect the wheat starch had on flavor though. It has a FG of 1.008. Give the wheat starch a try if you can find it.

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