Beer_Guy
Well-Known Member
I am going to be brewing an extract Wheat beer with some steeping (Mini mashed) grains this next weekend.
After reading how a lower temp Mash will cause less flavors from the grains to be present and produce a drier beer and higher temp will produce more flavors from the grain to remain, I had a thought. I wanted to solicit comments on splitting the grain bag and doing half at 148* and half at 158*.
Here is what I have so far.
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6 lbs. wheat LME
1/2 lb. wheat malt grain
1/2 lb. two-row pale malt grain
1/4 lb. crystal 10L malt grain
1/2 lb. Flaked wheat
[All the grains (except the Crystal 10L) for this batch are already mixed in one bag from the LHBS.]
I was thinking I should shoot for the higher temp with it all because it is a Wheat Beer and you want a lot of these flavors present.
Any thoughts or comments on doing this with this brew or some other brew that might benefit from this practice?
After reading how a lower temp Mash will cause less flavors from the grains to be present and produce a drier beer and higher temp will produce more flavors from the grain to remain, I had a thought. I wanted to solicit comments on splitting the grain bag and doing half at 148* and half at 158*.
Here is what I have so far.
-----------------------------------------
6 lbs. wheat LME
1/2 lb. wheat malt grain
1/2 lb. two-row pale malt grain
1/4 lb. crystal 10L malt grain
1/2 lb. Flaked wheat
[All the grains (except the Crystal 10L) for this batch are already mixed in one bag from the LHBS.]
I was thinking I should shoot for the higher temp with it all because it is a Wheat Beer and you want a lot of these flavors present.
Any thoughts or comments on doing this with this brew or some other brew that might benefit from this practice?