Shawn Hargreaves
Well-Known Member
I've been brewing extract for nearly a year, and am now planning my first steps into the world of partial mashing. I want to try a Belgian Wit, being a fan of that style, and as it seems a good example of something I cannot achieve with extract alone.
My current plan goes something like this:
Partial mash (30 mins @150f):
- 1 lb flaked wheat
- 1/2 lb malted barley (6 row?)
- 1/2 lb acidulated malt
- 4 oz flaked oats
And then add 4 lb wheat malt extract for the boil.
Does this seem like a sane approach? I'm thinking the acidulated malt will help reach the desired sourness, but am a little worried it might be too much.
So here's the thing I don't understand. I've been reading what Mr Papazian has to say about the process of mashing, where he explains that the enzymes necessary to convert starch to sugar are present in barley, but not in wheat. He says barley contains enough enzymes to convert in theory up to 40% of additional adjuncts, but recommends that most homebrewers limit themselves to about 20% adjuncts.
Is that correct? If so, am I being hopelessly overambitious in planning to convert a 50/50 mix of barley and wheat?
In that case, how does wheat beer even work, as I see many recipes using far more wheat than barley?
My current plan goes something like this:
Partial mash (30 mins @150f):
- 1 lb flaked wheat
- 1/2 lb malted barley (6 row?)
- 1/2 lb acidulated malt
- 4 oz flaked oats
And then add 4 lb wheat malt extract for the boil.
Does this seem like a sane approach? I'm thinking the acidulated malt will help reach the desired sourness, but am a little worried it might be too much.
So here's the thing I don't understand. I've been reading what Mr Papazian has to say about the process of mashing, where he explains that the enzymes necessary to convert starch to sugar are present in barley, but not in wheat. He says barley contains enough enzymes to convert in theory up to 40% of additional adjuncts, but recommends that most homebrewers limit themselves to about 20% adjuncts.
Is that correct? If so, am I being hopelessly overambitious in planning to convert a 50/50 mix of barley and wheat?
In that case, how does wheat beer even work, as I see many recipes using far more wheat than barley?