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Old 09-26-2013, 02:20 AM   #1
sfrisby
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Making a stout. Any reasoning I can't sub midnight wheat, lb for lb for regular wheat?

Thanks.

 
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Old 09-26-2013, 02:28 AM   #2
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No there is no reason you can't Use it. It basically gives you that dark color and roasty chocolate flavor with out the bitter flavor. Definitely change it in beer Smith or whatever you use because it will be a slightly lower ppg that regular wheat
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Old 09-26-2013, 07:26 AM   #3
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Well, it's VERY dark (`350l if I'm not mistaken?) so I think it's possible to overdo it, even in a stout. It also doesn't have the sorta spicy, creamy consistency that wheat lends to a brew, since it's kilned to such high temperatures. That being said I LOVE midnight wheat because it lends that nice roasty chocolate without being bitter, but I feel like it can be overdone when going pound for pound with regular, unkilned wheat. Also, it's your brew, don't see why not

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Old 09-26-2013, 11:56 AM   #4
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Maybe instead of subbing the midnight wheat for the malted wheat you should do both. Your malted wheat will have a different flavor than midnight wheat for sure and I don't know that midnight wheat will give you the nice creamy head that the malted wheat will.

 
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Old 09-26-2013, 12:03 PM   #5
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Great tips. Thank you.

 
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Old 09-27-2013, 07:05 PM   #6
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I don't think midnight wheat would be suitable as a base malt, I doubt it has any diastatic power being that darkly kilned. Briess only reccomends up to 10 percent of the malt.

http://www.brewingwithbriess.com/Ass...tWheatMalt.pdf
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Old 09-27-2013, 07:39 PM   #7
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That's kinda like asking if you can sub black patent, pound for pound, for pale malt in a recipe, as they're both malted barley.

The answer is "yes," as long as you know you're making a very dark beer, and as long as you don't use too much. "Too much" is a very relative term, though. What's your recipe look like, and what do you want it to taste like? Those are the real questions.
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Old 09-27-2013, 08:14 PM   #8
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Quote:
Originally Posted by GuldTuborg View Post
That's kinda like asking if you can sub black patent, pound for pound, for pale malt in a recipe, as they're both malted barley.

The answer is "yes," as long as you know you're making a very dark beer, and as long as you don't use too much. "Too much" is a very relative term, though. What's your recipe look like, and what do you want it to taste like? Those are the real questions.
the answer is no, there will not be enough enzymatic power to convert startch to fermentable sugars if you use black patent or midnight wheat as the base malt.

http://beersmith.com/blog/2010/01/04...ing-your-beer/
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Old 09-27-2013, 08:29 PM   #9
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Quote:
Originally Posted by Ramitt View Post
the answer is no, there will not be enough enzymatic power to convert startch to fermentable sugars if you use black patent or midnight wheat as the base malt.

http://beersmith.com/blog/2010/01/04...ing-your-beer/
I'm not sure what you mean by using MW or BP as a "base malt." They aren't base malts, so they can't be used as one (whatever that means). Given how strong these malts are, "too much" is going to be too much from a flavor standpoint long before it's an issue from a conversion standpoint.

You don't honestly think I, or anyone else, would suggest a recipe grainbill that's 90%+ black patent, do you? Perhaps I should have used the word "swap," rather than "substitute." That might clear things up.
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Old 09-27-2013, 10:23 PM   #10
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Quote:
Originally Posted by RachmaelBenApplebaum View Post
Well, it's VERY dark (`350l if I'm not mistaken?) so I think it's possible to overdo it, even in a stout. It also doesn't have the sorta spicy, creamy consistency that wheat lends to a brew, since it's kilned to such high temperatures. That being said I LOVE midnight wheat because it lends that nice roasty chocolate without being bitter, but I feel like it can be overdone when going pound for pound with regular, unkilned wheat. Also, it's your brew, don't see why not

happy brewing
More like 550.

 
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