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syd138 · 03-11-2009, 04:45 PM

Sorry, the subject was supposed to say "Crystal" not "Carmel"

Im making a weissbier.. this is what the original recipe called for:

2 lbs Wheat Malt
1 lbs Pilsner Malt
0.75 lbs Torrified or Raw Wheat
0.25 lbs Aromatic Malt
3 lbs Wheat DME
0.75oz Halletaur (60 min)
WLP300

Since my HBS didn't have Torrified or Raw Wheat, they substituted it with 0.75 Crystal 20L

This doesn't sound right to me..

Thoughts?

carnevoodoo · 03-11-2009, 04:47 PM

That is a weird substitution in my opinion. I am suspect.

syd138 · 03-11-2009, 04:48 PM

Thats what I thought..

Im sure that the beer will still be ok.. maybe a little maltier rather that wheatier, but that didn't sound right to me.

carnevoodoo · 03-11-2009, 04:50 PM

Maybe just omit the 20L?

BioBeing · 03-11-2009, 04:58 PM

Is it there for head retention? If so, could you use carafoam instead?

david_42 · 03-11-2009, 06:03 PM

Unless the C20L is mixed in, I'd just leave it out. It will make the beer much darker than it should be and add caramel flavors that you would only have in a Dark Wheat. Personally, I like those better, though.

With the Wheat LME and DME, it will have the correct characteristics except for the cloudiness. A tablespoon of flour would make up the difference.

syd138 · 03-11-2009, 10:17 PM

Ok.. so I drove out to another HBS and got .75 Torrified Wheat.

The kernals are still whole, but the guy said that you don't need to mill or crush them.

Is this true?

**Denny's Evil Concoctions** · 03-11-2009, 10:23 PM

I would have just gone and purchased some flaked wheat. You don't have to boil flaked but pretty sure you do with torrified as torrified is just crunched up raw wheat.