Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Gueuze project...Spelt? Yeast?
Reply
 
LinkBack Thread Tools
Old 02-08-2013, 02:17 AM   #11
urbanmyth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Twin Lakes, WI
Posts: 1,000
Liked 57 Times on 45 Posts
Likes Given: 60

Default

Just single infusion with a half pound of maltodextrin added to the boil.

__________________
Aurë Entuluva! Day shall come again!

Sheldon: If its a brew day, its a good day

raptorvan: it makes the beer so silky smooth its like drinking a glass of giggling angels.
urbanmyth is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2013, 12:19 PM   #12
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,911
Liked 121 Times on 100 Posts
Likes Given: 12

Default

The other positive for spelt, at least in my opinion, is it's softer than modern white wheat you'll buy. This factor makes milling it so much easier when you buy it as whole berries. I'm thinking about buying myself a bag of whole spelt from vitaspelt.com and just using it in place of all flaked/raw wheat in any recipe I use. I tend to make a saison and flip flop between rye and spelt at about 25% or a little more of the grist.

My next lambic brew will contain spelt rather than wheat. When I tried to mill the wheat it stopped my drill powered mill like someone engaged the brakes. Spelt mills so much better in my experience. Plus historically it's probably more like the wheat that was used back in the 1400s when that price or king said all brewers in Belgium need to use wheat to improve their beers (from wild brews). So my next lambic I hope to be using a bag of Weyermann Floor Malted Bohemian Pils and raw spelt with a buttload of aged hops.

__________________

Going through life is hard.
Going through life stupid is harder.

smokinghole is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2013, 12:51 PM   #13
runs4beer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: , NYC
Posts: 387
Liked 14 Times on 10 Posts
Likes Given: 5

Default

Quote:
Originally Posted by smokinghole View Post
my next lambic I hope to be using a bag of Weyermann Floor Malted Bohemian Pils and raw spelt with a buttload of aged hops.
Have you put any thought into your mash regiment.

I've not used unmalted spelt. I really like the malted thought, I wondered after I bought it if it was worth the extra $25 per sack and if it would have detectable different from malted wheat and it really does. I'd like to hear you thoughts on raw spelt.
__________________

Never listen to electric guitar.
-DB
Some folks look for answers
Others look for fights
Some folks up in treetops
Just look to see the sights
-RH

runs4beer is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2013, 01:06 PM   #14
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,911
Liked 121 Times on 100 Posts
Likes Given: 12

Default

I will be doing turbid mash again. My last one was turbid mash and it turned out awesome. It fermented down to about 1.025ish quickly. Then after 8 months it dropped to 1.002. It's funky, sour, has a bit of tannin structure, slightly minerally with a nice citrus character. I am a don't mess with success type of guy.

The difference between malted spelt and raw spelt I cannot comment on. I've only ever used raw or flaked spelt. It has a nutty flavor that is wheat like, and it is different. I suppose too that spelt has different strains and so forth. So where it's grown and everything will have an impact on it's flavor compared to wheat just like any other agricultural product.

__________________

Going through life is hard.
Going through life stupid is harder.

smokinghole is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2013, 02:02 PM   #15
dinnerstick
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: utrecht, netherlands
Posts: 1,958
Liked 229 Times on 174 Posts
Likes Given: 22

Default

i don't have much to add, except that in the 'traditional' gueuzes there is nothing like any oak character as far as i can tell. not to suggest that you should't do whatever you want

__________________
dinnerstick is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2013, 02:24 PM   #16
gizmodog51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: deland, florida
Posts: 240
Liked 12 Times on 9 Posts
Likes Given: 1

Default

when using spelt would the mash schedule contain a protien rest?

thanx
GD

__________________
gizmodog51 is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2013, 03:50 PM   #17
lowtones84
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2011
Location: Montclair, New Jersey
Posts: 1,129
Liked 71 Times on 63 Posts
Likes Given: 192

Default

Thanks for the info, smokinghole. I hope to be brewing this up in a few weeks and I'll be going back down to my old college town where I can get raw spelt berries at a health food store for pretty cheap, so I think I'm gonna go with this plan.

dinnerstick, I know that the traditional gueuzes and lambics don't really have an identifiable oak character (at least I agree with you on that one) but they are fermented in oak casks. Oak gives cellubiose for brett to munch on according to Wild Brews. A small oak dowel in a bung should also allow for just a bit of oxygen since a glass carboy lets in virtually none.

gizmodog, I'm not really sure. I used a small amount in a saison once and I actually used a cereal mash before the main mash, but I don't think that's even necessary. I believe normal mashing temps will gelatinize spelt. I didn't do a protein rest then but I'm not saying you shouldn't. Hopefully smokinghole will chime in.

Thanks for the input everybody!

__________________
lowtones84 is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 11:15 AM   #18
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,911
Liked 121 Times on 100 Posts
Likes Given: 12

Default

I do a step mash for my saisons when I use spelt or any other cereal grain. With a turbid mash there is a protein rest temp built into the mash steps. So one way or another I am doing a protein rest. When I do step mashes I do a mix of infusions and decoction. I do decoctions on beers with Brett for sure. I think it helps retain some body and mouthfeel.

Think about it, turbid mash is a complex hybrid of infusion and decoction, if you ask me at least.

__________________

Going through life is hard.
Going through life stupid is harder.

smokinghole is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 01:15 PM   #19
gizmodog51
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: deland, florida
Posts: 240
Liked 12 Times on 9 Posts
Likes Given: 1

Default

Quote:
Originally Posted by smokinghole View Post
I do a step mash for my saisons when I use spelt or any other cereal grain. With a turbid mash there is a protein rest temp built into the mash steps. So one way or another I am doing a protein rest. When I do step mashes I do a mix of infusions and decoction. I do decoctions on beers with Brett for sure. I think it helps retain some body and mouthfeel.

Think about it, turbid mash is a complex hybrid of infusion and decoction, if you ask me at least.
thanx for the feelback.........
GD
__________________
gizmodog51 is offline
 
Reply With Quote Quick reply to this message
Old 06-21-2013, 11:55 PM   #20
Mr_Pear
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Mr_Pear's Avatar
Recipes 
 
Join Date: Oct 2010
Location: Corvallis, Oregon
Posts: 248
Liked 5 Times on 5 Posts
Likes Given: 35

Default

Any updates on this? Did you ever end up making it?

__________________
Mr_Pear is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Gueuze Jbpiv Lambic & Wild Brewing 3 12-28-2012 05:32 AM
Spelt? Homercidal Recipes/Ingredients 4 03-22-2010 03:31 PM
Gueuze recipe anyone? Watson Recipes/Ingredients 2 02-14-2010 11:51 PM
Looking for Lambic/Gueuze in New Hampshire Jumbo82 Commercial Brew Discussion 3 08-11-2009 07:43 PM
Gueuze DraconianHand General Techniques 3 01-19-2008 03:53 AM