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Old 02-20-2013, 02:10 PM   #1
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Default 100% wheat beer

Every once in awhile I get an itch to try something crazy so I think my next experiment will be a 100% wheat beer. I've only done some light searching at this point but there's not a lot of information out there from guys who have done this. There's this HBT post which also has a link to a good Basic Brewing video.

Most of the posts have focused on BIAB. I definitely see the merit in doing it this way, but I kinda want to try it with my existing setup (keggle w/ false bottom, fly sparging).

My typical mash in procedure is to continuously recirculate as I slowly pour the grain in. I like doing this because it catches every little grain particle that falls through the false bottom. I never have stuck mashes, and that's including a 50% oat beer I did without any rice hulls.

But I think for this 100% wheat I will use rice hulls. Before I begin adding grain, I'll get the pump recirculating, and dump a couple big handfuls of rice hulls in so I can get a good filter right on top of the false bottom. I'll also mix in some hulls with the grist before mashing in.

I'm also planning on doughing in at 1.25qts at 125* for a protein rest. I'll probably rest here for 20min or so, after which I'll add an infusion of boiling water to get to about 155*. After 45min of saccharification I'll pull a medium-thickness decoction with the intention of getting to mash-out. Cross my fingers, and then start sparging and running off!

I'm going to aim for a 1.060 beer but plan for like 60% efficiency so if it's higher or lower I won't be beating myself. Probably make it in the vein of an APA and pitch with 1968 (the house yeast).

Brew day is scheduled for Mar 2nd or 3rd so look for updates then! Feedback welcome.

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Old 02-20-2013, 10:14 PM   #2
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I made one using home malted wheat. I used rice hulls and I would recommend them as cheap insurance but the runoff wasn't particularly scary in any way. Here's the link to the post, the beer is at the bottom of the first post.

http://www.homebrewtalk.com/f36/easy...-guide-322877/

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Old 02-21-2013, 01:35 PM   #3
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I've done it before with a BIAB. Just use a malted wheat (duh). I used Breiss white wheat. One other thing I want to mention is to use a yeast with some character and/or some hops for flavor. It has the potential to be pretty bland, but it also can be quite refreshing and really tasty if done right.

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Old 02-21-2013, 01:52 PM   #4
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Quote:
Originally Posted by Mike37 View Post
I've done it before with a BIAB. Just use a malted wheat (duh). I used Breiss white wheat. One other thing I want to mention is to use a yeast with some character and/or some hops for flavor. It has the potential to be pretty bland, but it also can be quite refreshing and really tasty if done right.
Good to know. I'm going to use the London ESB strain - I usually pitch low around 62 and slowly rise to 68 but maybe I'll start it at 68. It will have a good dose of Centennial and Citra finishing hops.

What kind of malt flavors do you get? Sometimes I feel like I get a crisp lemony thing when I use some wheat but I can imagine how 100% really skews it in one direction. I should mention that I plan on using malted red wheat because I want the richer, breadier flavors of red wheat. White is much milder and nuttier.
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Old 02-21-2013, 02:06 PM   #5
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Red wheat would be really nice! With white, I do get a lemony crispness with sort of a wheaty cracker or flatbread background. Very light, almost delicate flavors.

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Old 02-21-2013, 02:08 PM   #6
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michael dawson, formerly of northern brewer and brewingTV, brewed a Grätzer/Grodziskie, a low ABV, highly hopped traditional Polish beer made from all smoked wheat malt and blogged about it.

I'm dying to try brewing one with some Polish hops

NB also sells smoked wheat malt

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Old 02-21-2013, 02:10 PM   #7
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One thing that comes to mind is conversion. Does wheat have the enzymes necessary to convert itself? I always thought it needed some help. Maybe I'm wrong?

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Old 02-21-2013, 02:16 PM   #8
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As long as its malted wheat it'll self convert. I think I remember reading that it has more conversion power than 2 row, but I could very easily be wrong.

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Old 02-21-2013, 02:18 PM   #9
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Sounds awesome - I just brewed my Bacon Brown recipe recently. It's the Moose Drool recipe increased to 1.065 OG and using 30% smoked malt. One of the few beers I brew exactly the same recipe every time I make it.

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Old 02-21-2013, 02:18 PM   #10
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Quote:
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As long as its malted wheat it'll self convert. I think I remember reading that it has more conversion power than 2 row, but I could very easily be wrong.
I'm not worried about conversion - wheat has plenty diastatic power.
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