Chipman

Recipes 

I'm planning on brewing up an AG dunkelweizen this weekend and I have a few questions about using wheat malt.

How fine a crush works well with wheat? Is it ok to pulverize it into flour as it's huskless anyway? I plan on using a generous amount of rice hulls so I hope the runoff goes well.

Also, I batch sparge. I vorlauf until the wort is mostly clear, and runoff until it starts getting cloudy again. I add some Whirlfloc bits to the boil too and try to keep a fair amount of the cold break out of the ferm tank.

(If you think either of these matter to begin with) do you think either of them will matter with a going to be cloudy anyway wheat?

Any other hints / tips you can throw my way for dealing with wheat?

Thanks!

__________________
Remember, 'cold' is a flavor
Cooking with beer? Been doing it for years.
Add it to the food? I'll have to try it sometime.
Sad day, sold my brewing equipment as I'm leaving town to work on a sailboat.
Kegged: Hopped up Amber Ale
Cellared: Cheddar
He who has tasted sailing will walk the earth with his head turned into the wind.

Clonefarmer

Recipes 

You don't want to pulverize the wheat malt. Just crush it the same as you do with barley malt. Rice hulls are a good idea to help avoid stuck mash/sparge.

Vorlauf as normal.

Final tip: Enjoy!

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"Just remember Scooty Puff Jr. sucks!"....Philip J. Fry

DustinHickey

Recipes 

Agree with Clonefarmer... Only thing I do different from regular ales is step mash isntead of single infusion if using flaked wheat or rye in your recipie...