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Old 03-01-2013, 02:14 AM   #1
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Default Midnight Wheat- add head retention?

I am just about to brew a CDA/IBA/BIPA using Midnight Wheat from Briess (550L) for the dark malt. Will it contribute to head retention like lightly kilned wheat does, or does the dark roasting affect this head building quality of wheat malt?

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Old 03-01-2013, 02:18 AM   #2
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Subscribed. Curious to know this too. Picked up 2# of Midnight Wheat and planning to use it for this purpose.

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Old 03-01-2013, 06:14 PM   #3
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Well, no response yet... here is the 411 from Breiss: Nothing about head retention. I might add a little flaked barley to ensure a nice head on this beer.

FLAVOR & COLOR CHARACTERISTICS
• Malt Style: Bitterless Black Malt
• Flavor: Subtle, smooth No bitter, astringent, dry flavors or aftertaste Starts slightly sweet Hints of roasted flavor Finishes exceptionally clean Midnight wheat is the smoothest source of black color of any malt available.
• Color: Dark brown to black tones
CHARACTERISTICS / APPLICATIONS
• Midnight Wheat Malt will contribute the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste.
• Use as replacement to debittered black malt
• Excellent in Black IPAs, Schwarzbiers, other dark ales and lagers and for color adjustment in any beer style
• 1-2% Minor color adjustment with little to no flavor impact in lighter colored lagers and ales
• 2-5% Adds color with subtle, very smooth flavor
• 5-10% Use in larger quantities for color plus hints of smooth roasted flavor

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Old 03-01-2013, 06:54 PM   #4
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My guess is that the kilning temperature will utterly obliterate (denature) the protein content of the wheat.

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Old 03-01-2013, 08:46 PM   #5
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Quote:
Originally Posted by AnthonyCB View Post
My guess is that the kilning temperature will utterly obliterate (denature) the protein content of the wheat.
That is my guess too. I have never heard of dark roasted malts adding head.
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Old 04-10-2013, 04:23 PM   #6
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Let us know how it turns out. I'm going to be using midnight wheat in a black ipa I'm making soon, and I'm also interested in how it effects the head. I think I'm going to add a half pound of flaked oats though. Do you guys know how the flavor from the midnight wheat is compared to carafaIII? That's what I usually use in my BIPA.

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Old 04-10-2013, 04:45 PM   #7
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Could use a little white wheat for the head retention and call it good enough. Supposedly as low as 3% of the grist adds substantial head.

http://greatwesternmalting.com/our-products/bulk-malts

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Old 04-10-2013, 04:49 PM   #8
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I've used it a few times. I've had thin beers with it. Does not add much body/head retention, IMO. Toss in 4-8oz flaked barley and you'll be gravy.

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Old 04-10-2013, 04:52 PM   #9
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Our black IPA is just 2-row, C40, Midnight Wheat, and chocolate malt and has more head retention than just about any beer we brew. I always assumed it was from the hops, though, rather than the Midnight Wheat.

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Old 04-10-2013, 05:19 PM   #10
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My CDA came out fantastic with Midnight Wheat. There is plenty of head retention, like abrix stated, it has more head than most other beers I make. I attribute that to a clean ferment, and the mix of malts: Midnight Wheat, Crystal 40 and Maris Otter.

I did not add any flaked barley.
So, Midnight Wheat certainly does not detract from head retention, and may add to it. It is a great black malt that I will use again.

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