Screwup Buying Wheat Specialty Grain

**joety** · 03-24-2009, 12:45 PM

Howdy Folks

Last weekend while buying specialty grain for my next brew, a Bourbon Porter off the NB website, I bought flaked wheat vs pale wheat malt.

Quote:

Fermentables
13 lbs. Crisp Maris Otter Ale
1 lbs. Weyermann Pale Wheat
1 lbs. Simpson's Chocolate
0.5 lbs. Simpson's Black Malt
0.5 lbs. Simpson's Dark Crystal

Boil Additions
1 oz. Chinook (60 min)
0.5 oz. Kent Goldings (15 min)
0.5 oz. Kent Goldings (5 min)

Special Ingredients
2 oz. US Medium Plus Oak Cubes (Add to secondary)
16 oz. bourbon (not included) (Add to secondary)

Danstar Nottingham Ale Yeast. Optimum temperature: 57-70° F.

My thought was to continue on and bump up the base grain by a pound to make up for lost fermentables. I'd still get some added wheat flavor, improved mouthfeel, and enough of a change to not be NB's recipe lifted clean.

**Saccharomyces** · 03-24-2009, 12:51 PM

It'll sub 1:1 just fine, you have enough other stuff in there to convert it.

**mmb** · 03-24-2009, 12:59 PM

Quote:

Originally Posted by Saccharomyces

It'll sub 1:1 just fine, you have enough other stuff in there to convert it.

+1

And you should get better head retention.

**joety** · 03-24-2009, 05:23 PM

Thanks guys!!!