well I just did this today, and my OG was 1.051-52. I am using a CPVC manifold and a 48qt cooler...We shall see.
Mind that fermenter closely. This recipe likes to blow off.
well I just did this today, and my OG was 1.051-52. I am using a CPVC manifold and a 48qt cooler...We shall see.
Ok, I did more research and realize that wheat extract is partially pale malt. ssoooo
MASH
1.0lb Belgian pale
1.5lb wheat (white wheat or red wheat?)
.5lb Crystal 10L
.5lb wheat flake
.25 lb caravienne
-------------------------------------
add 5lb Wheat LME
1.00oz willamette @60min
Here are my calculations for a Partial Mash version. Maybe someone could run it through some brewing software to see if it matches up well enough to the original. Also, I do math better on paper, so this is up for edit an correction.
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2.25 lb Pale Malt Extract
3.00lb lb Wheat Malt extract
2.00 lb Pale Malt (2 Row)
0.50 lb Caramel/Crystal Malt - 10L
0.50 lb Wheat, Flaked
0.25 lb Caravienne Malt
1.00 oz Williamette [5.50%] (60 min)
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I would follow the standard mash technique: 45min @ ~155F, sparge @ 170F.
Some notes: Austin homebrew does have wheat malt, so I put all the wheat as extract. They also don't have "pale" LME, they have "Extra Pale". I don't know if thats the same thing or not. Close enough?
How does this look?
You know what they say. There is no accounting for the judges taste however bad it may be.Thanks B30.
But for every beer that places or wins...I have 3-4 entries that don't.
I just remind myself that it's still a bit of a crapshoot.
Midwest sells this as an all-grain kit and extract. There extract kit includes:
3 lbs. Wheat DME
2 lbs. Extra Lght DME
8 oz. Caramel 10°L
8 oz. Flaked Wheat
4 oz. Caravienne malt
1 oz hops (looks like they changed to Glacier from Williamette)
I thew this into beer smith, and its gravity is low any ideas? How would adding some honey sound?
Has anyone been putting coriander and bitter orange peel into this? I have all my ingredients and plan on brewing this tomorrow.
3 lbs. Wheat DME
2 lbs. Extra Lght DME
8 oz. Caramel 10°L
8 oz. Flaked Wheat
4 oz. Caravienne malt
I also plan on doing a partial mash with the flaked wheat and the other malts. Anyone see a problem with that?
What is the difference between Belgian Wheat Malt and just normal wheat malt? All I have at my LHBS is the white wheat malt, would this work?
One's from Belgium.
White wheat would would work just fine.
No rest necessary.Does anyone use a protein rest for this one? I thought wheat could benefit from one (but it will not fit in my cooler MLT if I do it!). Considering this for my first all grain batch...
I brewed the extract version of this and it was very nice. I kegged it on Thursday and then had some people over on Friday and it got kicked Saturday morning. Everyone gave lots of compliments (hard to tell if they are genuine when they are getting free HB )
But yeah it was a big hit and I really enjoyed it. Im gona take the jump to AG once I get my tax return and I can't wait to make this again and even better.
No rest necessary.
It has an inviting unfiltered wheat look to it and the chics dig it regardless.
Glad it turned out nice. Kicking a keg in less than 24 hours? Must have been brewed pretty well.
...Both times I waited about a week and the krauzen was still pretty think. So I got some dry yeast and sprinkled it in there which cleared it up in a day or so. Im not sure why this is happening.
Belgian yeast is notorious for violent, prolonged fermentation. Sometimes it will
actually get so thick on the fermenter wall that fermentation slows down and you have to knock the yeast back down into solution.
It's pretty typical.
interusting. I guess I will have to try knocking this stuff back down into the wort when I get home.
Thanks BierMuncher, I believe I have found what I'm going to brew for homebrewday. I'm getting really excited about this one. One question though (just as a curiosity) what would happen if one were to attempt to prime with wheat extract? (D/LWE)?
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