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09-18-2009, 07:06 PM
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#1
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Senior Member
Join Date: Sep 2009
Location: usa
Posts: 121
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SWMBO Slayer Questions
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Doing the extract + specialty grains recipe of this beer, using the following recipe.
3 lb. Wheat DME
2 lb. Extra Lght DME
8 oz. Caramel 10°L
8 oz. Flaked Wheat
4 oz. Caravienne Malt
1 oz. Willamette
My LHBS didn't have Flaked Wheat, or Caravienne Malt, so the guy who runs the place replaced the Flaked Wheat with Torrified Wheat, and the Caravienne Malt with Carahell.
Everything sound good?
Do I use the volume with the subbed ingredients as the original?
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09-18-2009, 08:34 PM
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#2
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Senior Member
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 2,706
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Those are fine subs, you can leave everything else where it is (not sure what volume you are refering to). I wouldn't steep the wheat, without a basemalt you'll just be extracting starches (which lend haze and reduce the stability of the beer). Other than that it sounds like a fine pale wheat beer, what sort of yeast are you using?
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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).
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09-18-2009, 09:28 PM
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#3
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Senior Member
Join Date: Sep 2009
Location: usa
Posts: 121
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Oldsock,
Didn't have WLabs WLP400 so I took a Wyeast 3942 Belgian Wit.
If you don't mind me asking, what should I do with the torrified wheat if I don't steep it with the rest of the caramel and carahell?
**Edit** This is for a 5 gallon recipe.
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09-19-2009, 03:12 AM
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#4
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Senior Member
Join Date: Aug 2009
Location: San Diego
Posts: 406
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is that the name of the beer? SWMBO slayer? ha ha ha ha ha ha
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Nunc Est Bibendum
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09-19-2009, 03:15 AM
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#5
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Senior Member
Join Date: Sep 2009
Location: usa
Posts: 121
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Yeah, anyone have any ideas here?
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09-19-2009, 03:20 AM
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#6
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Senior Member
Join Date: Nov 2007
Location: Dickinson Texas
Posts: 1,452
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Quote:
Originally Posted by quixand
My LHBS didn't have Flaked Wheat, or Caravienne Malt, so the guy who runs the place replaced the Flaked Wheat with Torrified Wheat, and the Caravienne Malt with Carahell.
Everything sound good?
Do I use the volume with the subbed ingredients as the original?
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Sounds fine to me. I've made this recipe 5 times, SWMBO loves it, (lives up to it's name). Those subs shouldn't be a problem. I would go ahead with the same measurements, it'll be fine! |
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09-19-2009, 01:22 PM
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#7
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Senior Member
Join Date: Sep 2009
Location: usa
Posts: 121
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Should I steep the torrified with the rest of the specialty grains or no?
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09-19-2009, 01:37 PM
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#8
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Senior Member
Join Date: Jan 2009
Location: Memphis, TN
Posts: 1,521
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Quote:
Originally Posted by bhatchable
is that the name of the beer? SWMBO slayer? ha ha ha ha ha ha
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You haven't found BierMuncher's SWMBO Slayer yet? Shame on you! |
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09-19-2009, 01:40 PM
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#9
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Senior Member
Join Date: Jan 2009
Location: Memphis, TN
Posts: 1,521
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Quote:
Originally Posted by quixand
Should I steep the torrified with the rest of the specialty grains or no?
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Think what oldstock was saying was that you'd be better off doing a partial mash rather than just steeping. However, if all you can do is steep, then throw them in. Otherwise, when are you going to add them? |
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09-19-2009, 02:02 PM
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#10
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Senior Member
Join Date: Aug 2009
Location: Charlottesville, VA
Posts: 1,740
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Just know that you won't really get much use out of the torrified wheat if you steep it - it's the kind of thing that needs to be mashed.
I would hazard to say that if you steeped it or left it completely out you wouldn't know the difference. The reason the grain is in there is for improving body, but you can only get the benefits by mashing it. Instead, sub in some carapils. It will also add some body, although it will be body in the sense of unfermentable sugars, whereas the wheat would add some thick proteins to the beer (if mashed).
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