I'm still a big fat noob with only a handful of all-grain batches under my belt, but im looking to brew a few batches of this up with my next grain order. Would Briess Red Wheat Flakes be the same thing as flaked wheat?
__________________
Experience is a hard teacher because she gives the test first, the lesson afterward.
I don't have access to any wit style yeast (and there are no LHBS within 75+ miles of where I live). Could anyone suggest another possible yeast to use for this like an american wheat 1010?
__________________
Mick Arnett
Cedar Rapids, Iowa
"Beer will change the world. I don't know how, but it will."
I don't really get a "Blue Moon" feel out of this one (Maybe I goofed something up), but thats not to take away from the quality of the brew or the instructions. Definatly get the esters from the Belgian Wit yeast. This has earned its dedicated tap in my kegerator. It's a family favorite!
__________________ Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut.-Ernest Hemingway
how would i go about my mash. i am doing a biab with a 7.5gal pot/turkey fryer set up. i have only done 2 all grain so far. i usually heat my strike water and just run my turkey fryer for a min or 2 if needed.
would i just start with 122 for 30 mins then fire up my fryer and heat to 154 for 30 mins then heat up again to 168 for 10. would that work?
Name Description Step Temp Step Time
Protein Rest Add 10.00 qt of water at 131.1 F 122.0 F 30 min
Saccrification Add 7.00 qt of water at 208.0 F 154.0 F 30 min
Mash Out Direct Heat to 168.0 F over 2 min 168.0 F 10 min
Linear Mode
