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Old 03-05-2008, 04:28 PM   #11
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Originally Posted by Ryan_PA
The wyermann is basic 2 row, I would see about finding that guy in CA that custom smokes grain at his LHBS, and see if you can get the wheat malt per style.
This is the LHBS I was referring to: http://www.folsombrewmeister.com/servlet/StoreFront He does not list smoked wheat, but I believe he will do any smoking you requst, however, it looks a little expensive. If I had the wheat and the time I would smoke some up for you, but alas, I have neither.
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Old 03-05-2008, 07:20 PM   #12
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Holy crap - 1kg = 2.21lb

Thus:

100kg = 221lb grain, with 3kg = 6.61lb hops (or 106oz. of hops)

106oz. hops / 221lb. grain = .49oz of hops per pound of grain

I'm not going to do the gravity conversion, but if you use 10lb grain, that's 5oz. of hops. Do you know if they are all bittering hops or spread out? I can't imaging they would all be bittering... It's like a smoked wheat IPA or something. Haha...

Beer sounds weird, but I'm intrigued as well. I read about the DIY smoker on BYO too. Sounds interesting...

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Old 03-05-2008, 07:44 PM   #13
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Depending on the logistics, I could potentially do the smoking for you Brewtopia. I have a large gas smoker.

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Old 03-05-2008, 08:08 PM   #14
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Quote:
Originally posted by Ryan_PA
The wyermann is basic 2 row, I would see abount finding that guy in CA that custom smokes grain at his LHBS, and see if you can get the wheat malt per style.
Yeah, I realized that right after I hit the submit reply button.

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Originally posted by McKBrew
Depending on the logistics, I could potentially do the smoking for you Brewtopia. I have a large gas smoker.
Hmmm, that sounds like a pretty good plan. I'm going to research this a bit more and when I'm ready to move forward with a recipe, I'll touch base with you and see what we can work out.
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Old 12-29-2010, 05:20 AM   #15
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::cast undead thread revival::

Im doing one of these tomorrow.
Stan Heironymous's "Brewing with Wheat" book has a recipe in the back.
I cold smoked 5# of Canadian white wheat with white oak for about 2 hours; super smoky. Rice hulls are your friend with 100% wheat.
Protein rest (122°F) for 30 minutes, then sacc rest @ 150°F for 90 [HERMS].
90 minutes boil ; .75oz of 8%AA Northern Brewer (FWH), and .75oz 3%AA Hallertau@15.
About 32 IBU for a 1028 beer (IBU/SG:1.1)
WLP011 European Ale @ 70°F (I wouldnt normally go this high)
Fine with gelatin, keg.

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Old 12-29-2010, 02:37 PM   #16
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I brewed one and put the instructions in the recipe in the wheat section.

Although apparently breweries in Poland did a smoked barley malt/wheat malt combination it seems the traditional path was 100% smoked wheat malt, but since there aren't any maltsters (that I know of) doing smoked wheat malt it would definitely be cheaper for those breweries to use what was available (smoked barley malt) and cut it with wheat.

I would encourage you to try going 100% wheat and smoking it yourself if you can.

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