Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > 100% wheat beer
Reply
 
Thread Tools
Old 02-20-2013, 03:10 PM   #1
kanzimonson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Charlottesville, VA
Posts: 2,169
Liked 42 Times on 38 Posts
Likes Given: 2

Default 100% wheat beer

Every once in awhile I get an itch to try something crazy so I think my next experiment will be a 100% wheat beer. I've only done some light searching at this point but there's not a lot of information out there from guys who have done this. There's this HBT post which also has a link to a good Basic Brewing video.

Most of the posts have focused on BIAB. I definitely see the merit in doing it this way, but I kinda want to try it with my existing setup (keggle w/ false bottom, fly sparging).

My typical mash in procedure is to continuously recirculate as I slowly pour the grain in. I like doing this because it catches every little grain particle that falls through the false bottom. I never have stuck mashes, and that's including a 50% oat beer I did without any rice hulls.

But I think for this 100% wheat I will use rice hulls. Before I begin adding grain, I'll get the pump recirculating, and dump a couple big handfuls of rice hulls in so I can get a good filter right on top of the false bottom. I'll also mix in some hulls with the grist before mashing in.

I'm also planning on doughing in at 1.25qts at 125* for a protein rest. I'll probably rest here for 20min or so, after which I'll add an infusion of boiling water to get to about 155*. After 45min of saccharification I'll pull a medium-thickness decoction with the intention of getting to mash-out. Cross my fingers, and then start sparging and running off!

I'm going to aim for a 1.060 beer but plan for like 60% efficiency so if it's higher or lower I won't be beating myself. Probably make it in the vein of an APA and pitch with 1968 (the house yeast).

Brew day is scheduled for Mar 2nd or 3rd so look for updates then! Feedback welcome.


kanzimonson is offline
 
Reply With Quote
Old 02-20-2013, 11:14 PM   #2
November
...relax...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
November's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Southern AZ
Posts: 548
Liked 84 Times on 53 Posts
Likes Given: 27

Default

I made one using home malted wheat. I used rice hulls and I would recommend them as cheap insurance but the runoff wasn't particularly scary in any way. Here's the link to the post, the beer is at the bottom of the first post.

http://www.homebrewtalk.com/f36/easy...-guide-322877/


November is offline
 
Reply With Quote
Old 02-21-2013, 02:35 PM   #3
Mike37
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Posts: 226
Liked 10 Times on 9 Posts

Default

I've done it before with a BIAB. Just use a malted wheat (duh). I used Breiss white wheat. One other thing I want to mention is to use a yeast with some character and/or some hops for flavor. It has the potential to be pretty bland, but it also can be quite refreshing and really tasty if done right.
Mike37 is offline
 
Reply With Quote
Old 02-21-2013, 02:52 PM   #4
kanzimonson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Charlottesville, VA
Posts: 2,169
Liked 42 Times on 38 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Mike37 View Post
I've done it before with a BIAB. Just use a malted wheat (duh). I used Breiss white wheat. One other thing I want to mention is to use a yeast with some character and/or some hops for flavor. It has the potential to be pretty bland, but it also can be quite refreshing and really tasty if done right.
Good to know. I'm going to use the London ESB strain - I usually pitch low around 62 and slowly rise to 68 but maybe I'll start it at 68. It will have a good dose of Centennial and Citra finishing hops.

What kind of malt flavors do you get? Sometimes I feel like I get a crisp lemony thing when I use some wheat but I can imagine how 100% really skews it in one direction. I should mention that I plan on using malted red wheat because I want the richer, breadier flavors of red wheat. White is much milder and nuttier.
kanzimonson is offline
 
Reply With Quote
Old 02-21-2013, 03:06 PM   #5
Mike37
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Posts: 226
Liked 10 Times on 9 Posts

Default

Red wheat would be really nice! With white, I do get a lemony crispness with sort of a wheaty cracker or flatbread background. Very light, almost delicate flavors.
Mike37 is offline
 
Reply With Quote
Old 02-21-2013, 03:08 PM   #6
GrogNerd
mean old man
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
GrogNerd's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Sterling, VA
Posts: 4,360
Liked 1298 Times on 850 Posts
Likes Given: 146

Default

michael dawson, formerly of northern brewer and brewingTV, brewed a Grätzer/Grodziskie, a low ABV, highly hopped traditional Polish beer made from all smoked wheat malt and blogged about it.

I'm dying to try brewing one with some Polish hops

NB also sells smoked wheat malt
__________________
#redbully

"Why must it always be pandemonium?" - George Mueller/Nelson Van Alden

"Beer. Good." - Words of House Grog

drinking: Wojtkowiak Piwo, CLB's Barleywine, 8Hearted Pale Ale, O'Rob's Dry Irish Stout, DB8PT Session Ale, Wojtkowiak Grodziskie - bottle conditioning: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, CLB's Barleywine 1.2
GrogNerd is online now
 
Reply With Quote
Old 02-21-2013, 03:10 PM   #7
wickman6
Feedback Score: 3 reviews
Recipes 
 
Join Date: Sep 2011
Location: vernon hills, il
Posts: 644
Liked 61 Times on 48 Posts
Likes Given: 95

Default

One thing that comes to mind is conversion. Does wheat have the enzymes necessary to convert itself? I always thought it needed some help. Maybe I'm wrong?
__________________
My wife is like a well crafted beer...bitter, yet sweet enough to balance perfectly!
wickman6 is offline
 
Reply With Quote
Old 02-21-2013, 03:16 PM   #8
Mike37
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Posts: 226
Liked 10 Times on 9 Posts

Default

As long as its malted wheat it'll self convert. I think I remember reading that it has more conversion power than 2 row, but I could very easily be wrong.
Mike37 is offline
 
Reply With Quote
Old 02-21-2013, 03:18 PM   #9
kanzimonson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Charlottesville, VA
Posts: 2,169
Liked 42 Times on 38 Posts
Likes Given: 2

Default

Sounds awesome - I just brewed my Bacon Brown recipe recently. It's the Moose Drool recipe increased to 1.065 OG and using 30% smoked malt. One of the few beers I brew exactly the same recipe every time I make it.
kanzimonson is offline
 
Reply With Quote
Old 02-21-2013, 03:18 PM   #10
kanzimonson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Charlottesville, VA
Posts: 2,169
Liked 42 Times on 38 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Mike37 View Post
As long as its malted wheat it'll self convert. I think I remember reading that it has more conversion power than 2 row, but I could very easily be wrong.
I'm not worried about conversion - wheat has plenty diastatic power.


kanzimonson is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How much wheat makes it a wheat beer? Calder Fermentation & Yeast 1 08-12-2012 06:02 PM
All wheat beer - with unmalted wheat? bjolu340 Recipes/Ingredients 3 07-30-2012 04:59 PM
wheat dme preferred for wheat beer starter? johnnyc Fermentation & Yeast 9 03-27-2010 04:47 AM
Winter Wheat grain for a Wheat Beer? Kerberbb Recipes/Ingredients 2 12-04-2009 07:26 PM
Using a wheat-beer yeast in non-wheat beers to avoid having to chill bottles upright? Danek General Techniques 3 09-29-2008 01:13 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS