All-Grain - Bee Cave Brewery Bavarian Hefeweizen - Page 33

ekjohns · 06-28-2010, 04:10 PM

I was wondering if Ed or someone else could give me a breif description of the red wheat. There is no much online about it and i was just wondering what the difference in taste is between red and white. All the wheats i have dont are very crisp and a little bitter using white and was wondering if red might give me the slight malty sweetness im looking for

**EdWort** · 06-29-2010, 10:41 AM

Quote:

Originally Posted by ekjohns

I was wondering if Ed or someone else could give me a breif description of the red wheat. There is no much online about it and i was just wondering what the difference in taste is between red and white. All the wheats i have dont are very crisp and a little bitter using white and was wondering if red might give me the slight malty sweetness im looking for

I found this online.

Quote:

Some Background: Hard Red Wheat vs Hard White Wheat
Hard white wheat was developed from hard red wheat by eliminating the genes for bran color while preserving other desireable characteristics of red wheat. Depending on variety, red wheat has from one to three genes that give the bran its red cast; in contrast, white wheat has no major genes for bran color. The elimination of these genes results in fewer phenolic compounds and tannins in the bran, significantly reducing the bitter taste that some people experience in flour milled from red wheat. Nutritional composition is the same for red and white wheat.
Spring wheat is planted in April to May, makes a continuous growth and is harvested in August to early September. Winter wheat is planted in the fall. It makes a partial growth, becomes dormant during the cold winter months, resumes growth as the weather warms and is harvested in the early summer (June and July).
Flour from hard red winter wheat is often preferred for artisan breads.

I've also made fine Hefeweizens using Canadian Pils and Wheat, but do not know what Canada Malt's wheat is (red or white), but the last batch went very quick and German Hefe fans loved it.

ekjohns · 06-29-2010, 02:05 PM

so would that mean a red wheat beer would be more sharp and bitter than a white wheat? Have you noticed that in your brews?

jlpred55 · 06-30-2010, 12:58 PM

Red and white wheat are interchangable IMO. I've used both and not noticed a difference. It is not sharp or bitter. I use the red variety more often as it is a staple in my house American Wheat.

hinke · 07-01-2010, 01:52 PM

Brewing this tomorrow.

Was it a bad idea to make the yeast starter with light DME instead of wheat DME?

Thanks.

**EdWort** · 07-04-2010, 09:59 PM

Quote:

Originally Posted by hinke

Brewing this tomorrow.

Was it a bad idea to make the yeast starter with light DME instead of wheat DME?

Thanks.

Shouldn't be a problem as long as you don't have a gallon of it.

I use wheat DME though myself. Got a starter going right now to split between three 5 gallon ferementers tomorrow.

hinke · 07-04-2010, 10:26 PM

Thanks.

I used a 750ml starter. It has blown out of the carboy

Luckily I only had foil over the neck of the carboy. My chest freezer now has some beer in the bottom...

**EdWort** · 07-07-2010, 11:24 PM

Quote:

Originally Posted by hinke

Thanks.

I used a 750ml starter. It has blown out of the carboy

Luckily I only had foil over the neck of the carboy. My chest freezer now has some beer in the bottom...

Me too. I have three buckets fermenters with only solid lids resting on top.

All three foamed over. Oh well. Happened last time too.

Nothing some hot water and a shop vac can't clean up.

JMass · 07-08-2010, 01:54 PM

I use a bucket fermenter and had about 3 overflows. Fortunately it only overflows to the top of the bucket lid. This still looked bubbly after 11 days and there was a lot of floating stuff, so I racked this to a carboy last night. The OG was about 1.056. Before I racked, 1.013. After I racked there was still some activity going on.

hinke · 07-08-2010, 03:33 PM

We hit 1.051 in OG. I have not taken any reading since then.

I am really hoping this will be done in 10 days, since I will be leaving for vacation for 2 weeks and wants to keg it before I leave.

It's been in my carboy for 6 days now, and I just increased the temp to about 72.