Critique my Spaghetti Wheat - Home Brew Forums
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Old 05-16-2011, 05:42 PM   #1
noggins
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Lookin for recipe feedback, this is based on research into using unmalted wheat for up to 60% of the grain bill.

[EDIT]See the most recent version of the recipe here[/EDIT]

[EDIT]Brewed on 5/21/11, officially renamed Rapture Cream of Wheat[/EDIT]

Spaghetti Wheat

Batch Size: 6.0 gal
Boil Size: 7.5 gal
Estimated OG: 1.048 SG
Estimated Color: 3 SRM
Estimated IBU: 10 IBU
Boil Time: 60 Minutes

Ingredients:
------------
6 lb Spaghetti
3 lb Pilsner 2 Row
1 lb Quick Oats
1 lb Brown Sugar

0.50 oz Hallertau (60 min)
0.25 oz Williamette (60 min)

1 oz Orange Zest (2 Lrg Sweet Oranges)
American Wheat Yeast


Cook then simmer spaghetti for 1-3 hours
Mash the pasta w/ the 2 Row, oats, and sugar at 155 for 90 minutes
Add orange zest w/ 10 minutes left in the boil.



Reason: cause I said so

 
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Old 05-16-2011, 05:53 PM   #2
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How will the spaghetti convert from starch to sugar? Unmalted wheat and spaghetti definitely aren't the same thing.


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Old 05-16-2011, 05:56 PM   #3
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The cereal mash with the 2-row will convert it, according to everything I've read. Sorry if I used the wrong term, but I've definitely seen spaghetti used as up to 60% of the grain bill for a wheat beer.

 
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Old 05-16-2011, 06:00 PM   #4
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Very interesting, definitely worth a shot I guess.
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Old 05-16-2011, 06:01 PM   #5
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Spaghetti does have egg in it IIRC...

 
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Old 05-16-2011, 06:05 PM   #6
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I think you need to have the 2-row in the pot you are cooking the spaghetti in during the cooking phase. That's when you are getting your conversion. I've never seen a cereal mash where the unmalted grain wasn't boiled/cooked without the diastatic malt.

You might want to read through this thread.

Otherwise I think it's cool.
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Old 05-16-2011, 07:09 PM   #7
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You need to do 2 things: gelatinize the wheat starch, then add enzymes to convert the starch to fermentable sugars.

Cooking the spaghetti will accomplish the first, then mashing with 2-row will do the second.

I thing you are OK with your plan. I can't imagine that 3 hours is necessary... I'd be inclined to cook the spaghetti the same way I do for dinner, maybe a bit more. I'd add to boiling water and then boil for 20 minutes. You'll know the starch has gelatinized when the spaghetti swells to twice it's beginning diameter.

Very cool idea, spaghetti. Somehow I've never heard of this before. Always something new with this screwy hobby. Thanks turtle.
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Old 05-16-2011, 07:20 PM   #8
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After using plain-old brown rice instead of flaked rice for my last cream ale, I'm starting to notice new ways to save money using GAP...I can buy 6lb of brown rice for the same price as 1lb of minute rice or flaked rice. Considering my lhbs sucks more every time I'm in there, this will be exponentially beneficial. I considered using wheat spaghetti for this recipe, though it's not quite as cheap and I can't really think of any great benefit.

 
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Old 05-16-2011, 07:25 PM   #9
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Spaghetti uses hard (high protein) wheat, so it isn’t ideal for brewing, but it will still work. You are certainly fine pre-boiling the starch source before adding the malt (1-3 hours is unnecessary, but cook it until it is really mushy), but I don’t think you have enough enzymes in 3 lbs of malt to convert 10 lbs of grain. People usually report that American pale 2-row is usually alright to convert itself plus ~30-40% of its own weight in adjuncts, with 6-row you can go a bit higher. I would swap the amounts of spaghetti and 2-row (Wits and Lambics use the most unmalted wheat, and legally Belgian brewers can’t go over 40%).

Good luck.
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Old 05-16-2011, 07:46 PM   #10
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With all the different spaghettis out there, this could be really interesting. You have your whole wheat pastas for instance, that's got to produce different flavors than bleached white pasta. This is a really cool idea.


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