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Old 04-08-2011, 05:10 AM   #1
rtrevino
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Anyone know how a wheat beer would turn put without a step mash for the protien rest and such? I was half screwing around last night and did a wheat recipe mashing and sparging at 168 and I'm curious what the end product may be.



 
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Old 04-08-2011, 01:12 PM   #2
Oldsock
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168 is far too hot to get good starch conversion for any beer. I'd suspect you'd end up with a starchy beer.


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Old 04-08-2011, 01:24 PM   #3
ayoungrad
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I assume you meant mash at a lower temperature and sparged at 168?

What kind of yeast did you use? If it is well a modified malt, a single step mash could be fine.

 
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Old 04-08-2011, 06:15 PM   #4
rtrevino
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I mashed in with a strike temp of 168 so I'm assuming my grain was in the mid 150s but I'm just guessing. Then I did a batch sparge with a strike of 168. Thoughts?

 
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Old 04-08-2011, 06:17 PM   #5
Oldsock
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You should be fine, although I'd suggest measuring your mash temp in the future.
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Old 04-08-2011, 06:59 PM   #6
Veinman
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What was your grain bill like? All wheat malt or 50:50 with some 2-row perhaps?

My Blue Moon Clone is 45% Wheat, 45% 2-row and 10% oats single infusion at 154 and it turns out great. Wheat Malt will be fine with a single 60 minute mash in the 150s.

 
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Old 04-08-2011, 07:20 PM   #7
Sarrsipius
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my house wheat is always made with a single infusion mash and it's delicious (IMHO).
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Old 04-08-2011, 07:44 PM   #8
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I do the same too. My hefeweizens when I was still living in Canada were amazing. I'm using the same recipes in SC, but the water profile is quite different, so my mash pH is too high and I end up with a "different" flavor (not a bad one mind you).

152-154F for a hefeweizen, single step, is fine. 50-50% wheat/2-row is excellent too.

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my house wheat is always made with a single infusion mash and it's delicious (IMHO).
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Old 04-08-2011, 09:22 PM   #9
rtrevino
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Quote:
Originally Posted by Veinman View Post
What was your grain bill like? All wheat malt or 50:50 with some 2-row perhaps?

My Blue Moon Clone is 45% Wheat, 45% 2-row and 10% oats single infusion at 154 and it turns out great. Wheat Malt will be fine with a single 60 minute mash in the 150s.
Standard Blue Moon Clone minus the step mash and used almost a 2L starter. This what I ended up with.

Yeast: Belgian Wit, WLP400
Batch Size (Gallons): 5
Original Gravity: 1.050
Boiling Time (Minutes): 60

Ingredients
Amount Item Type % or IBU
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 50.0 %
3.00 lb Wheat, Flaked (1.6 SRM) Grain 30.0 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 10.0 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 10.0 %
0.50 oz Cascade [6.90%] (45 min) Hops 10.0 IBU
0.50 oz Cascade [6.90%] (10 min) Hops 3.9 IBU
0.18 oz Orange Peel, Bitter (Boil 15.0 min) Misc
0.18 oz Orange Peel, Sweet (Boil 15.0 min) Misc
0.35 oz Coriander Seed (Boil 15.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat



 
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