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  1. Bairdman

    Gravity problems with wit

    What I meant was, "to break down proteins and release more starches from the endosperm, which could then be broken down into fermentable sugars in the mash." stupid autocorrect :P
  2. Bairdman

    Gravity problems with wit

    I've read that torrified wheat needs a protein rest at ~120F for 15-20 minutes to break down proteins into more fermentables, I'm thinking that's probably what I did wrong.
  3. Bairdman

    Gravity problems with wit

    hmmm... Thanks Kanz, I'll do some research on that.
  4. Bairdman

    Gravity problems with wit

    I took the reading after the boil at about 62 degrees. I didn't think to take a pre-boil reading. I also only ended up with about 4.5 gallons in the fermentor after a 60 min boil, but I've read that this might be due to greater absorption by wheat and oats than barley.
  5. Bairdman

    Gravity problems with wit

    Hey guys, I just brewed a wit yesterday with equal parts American 2-row and torrified wheat, and 1lb flaked oats. The crush looked fine, and I used a simple mash with batch sparge. the grain bill was 9.5lbs, and I mashed for an hour at about 155 with 4gal, then sparged with 4 more gallons @...
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