I'm in one of the beer hating regions of the world right now, but I think I got together everything I need to make a sort-of all grain wheat beer.
If you guys could look over the ingredients I have on hand, my plans, and tell me what the problems are and how to fix them, it would be a huge favor to me.
Check the list of ingredients:
13 lbs of whole raw wheat
4.5 lbs of crushed wheat
3.5 lbs of malted wheat flour with malted wheat flakes
Columbus hops
Ale yeast
Zymogen tablets which each contain:
25 mg lipase
30 mg amylase
35 mg protease
50 mg pepsin
50 mg dehydrochloric acid
50 mg hemicellulase
I've never done a wheat beer or tried to germinate such a large amount of seed. But what I've read says wheat beers are usually about half barley because wheat lacks the enzymes to convert the starch to fermentable sugar. I also read that some wheats are created with unmalted wheat.
I bought the enzyme tablets to pick up the slack on converting starch to fermentable sugar. Wheat also has a bunch of proteins which make the mash real thick, and I think the tablets will deal with that too.
My plan is to mash with a 15 min rest at 104F to break up some glucans, a rest around 125F to break up proteins, a rest at 140F for b-amylase, and a 160 rest to let a-amylase do it's magic. Then a 60 minute Boil to denature any remaining functional enzymes.
I have no idea on the amounts of any of the ingredients, especially the Zymogen.
I know my ingredient list sounds ridiculous, but it is what's available.
Any ideas? Telling me I'm way off target isn't going to hurt my feelings.
If you guys could look over the ingredients I have on hand, my plans, and tell me what the problems are and how to fix them, it would be a huge favor to me.
Check the list of ingredients:
13 lbs of whole raw wheat
4.5 lbs of crushed wheat
3.5 lbs of malted wheat flour with malted wheat flakes
Columbus hops
Ale yeast
Zymogen tablets which each contain:
25 mg lipase
30 mg amylase
35 mg protease
50 mg pepsin
50 mg dehydrochloric acid
50 mg hemicellulase
I've never done a wheat beer or tried to germinate such a large amount of seed. But what I've read says wheat beers are usually about half barley because wheat lacks the enzymes to convert the starch to fermentable sugar. I also read that some wheats are created with unmalted wheat.
I bought the enzyme tablets to pick up the slack on converting starch to fermentable sugar. Wheat also has a bunch of proteins which make the mash real thick, and I think the tablets will deal with that too.
My plan is to mash with a 15 min rest at 104F to break up some glucans, a rest around 125F to break up proteins, a rest at 140F for b-amylase, and a 160 rest to let a-amylase do it's magic. Then a 60 minute Boil to denature any remaining functional enzymes.
I have no idea on the amounts of any of the ingredients, especially the Zymogen.
I know my ingredient list sounds ridiculous, but it is what's available.
Any ideas? Telling me I'm way off target isn't going to hurt my feelings.