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05-07-2009, 08:12 AM
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#1
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Senior Member
Join Date: Apr 2007
Location: western new york
Posts: 1,380
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no flaked wheat
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The wit recipe I'm working on is calling for a lot of flaked wheat and all I have on hand is wheat malt. I do have a few lbs of flaked barley, should I just brew the beer with the malted wheat or should I add a lb of flaked barley?
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05-07-2009, 08:53 AM
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#2
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Senior Member
Join Date: Jan 2009
Posts: 137
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From Palmer:
Flaked Wheat Unmalted wheat is a common ingredient in wheat beers, including: American Wheat, Bavarian Weisse, and is essential to Belgian Lambic and Wit. It adds starch haze and high levels of protein. Flaked wheat adds more wheat flavor "sharpness" than malted wheat. Use 0.5-2 lb. per 5 gal batch. Must be mashed with base malt.
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05-07-2009, 02:04 PM
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#3
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Cranky Old Guy
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 24,787
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Use the malted wheat, it will be much closer in flavor plus the other characteristics of wheat, than the flaked barley.
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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05-07-2009, 08:13 PM
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#4
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Senior Member
Join Date: Mar 2005
Location: Sundre, AB
Posts: 229
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I used puffed wheat cereal once...
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05-07-2009, 09:04 PM
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#5
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Senior Member
Join Date: Apr 2007
Location: western new york
Posts: 1,380
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I'm using malted wheat but I was wondering if I should through in some flaked barley.
__________________
upnext: Tripel, Belgian dark strong, IRA, Marzen, brett–2 strains, Flanders, Barley wine, Columbus Pale, Hop burst
damn I gotta brew something
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05-07-2009, 09:16 PM
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#6
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Be good to your yeast...
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,426
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Quote:
Originally Posted by killian
I'm using malted wheat but I was wondering if I should through in some flaked barley.
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I use flaked oats in my Wit for 10% of the grist. I wouldn't use flaked barley.
Malted wheat will be less crisp and a bit darker than using flaked wheat. If you have some lactic or phosphoric acid you will probably want to add a bit at bottling/kegging time to get the crispness you would get from using the unmalted wheat. |
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05-08-2009, 03:46 AM
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#7
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Senior Member
Join Date: Apr 2007
Location: western new york
Posts: 1,380
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what amount of lactic would you add? or would I just have to go by taste?
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upnext: Tripel, Belgian dark strong, IRA, Marzen, brett–2 strains, Flanders, Barley wine, Columbus Pale, Hop burst
damn I gotta brew something
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05-10-2009, 09:33 AM
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#8
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Senior Member
Join Date: Apr 2007
Location: western new york
Posts: 1,380
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I'm thinking about adding some lactobacillus to one of the kegs but I cant decide if I should or not.
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upnext: Tripel, Belgian dark strong, IRA, Marzen, brett–2 strains, Flanders, Barley wine, Columbus Pale, Hop burst
damn I gotta brew something
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