Atypical Wheat Brew Help
I'm in one of the beer hating regions of the world right now, but I think I got together everything I need to make a sort-of all grain wheat beer.
If you guys could look over the ingredients I have on hand, my plans, and tell me what the problems are and how to fix them, it would be a huge favor to me.
Check the list of ingredients:
13 lbs of whole raw wheat
4.5 lbs of crushed wheat
3.5 lbs of malted wheat flour with malted wheat flakes
Zymogen tablets which each contain:
25 mg lipase
30 mg amylase
35 mg protease
50 mg pepsin
50 mg dehydrochloric acid
50 mg hemicellulase
I've never done a wheat beer or tried to germinate such a large amount of seed. But what I've read says wheat beers are usually about half barley because wheat lacks the enzymes to convert the starch to fermentable sugar. I also read that some wheats are created with unmalted wheat.
I bought the enzyme tablets to pick up the slack on converting starch to fermentable sugar. Wheat also has a bunch of proteins which make the mash real thick, and I think the tablets will deal with that too.
My plan is to mash with a 15 min rest at 104F to break up some glucans, a rest around 125F to break up proteins, a rest at 140F for b-amylase, and a 160 rest to let a-amylase do it's magic. Then a 60 minute Boil to denature any remaining functional enzymes.
I have no idea on the amounts of any of the ingredients, especially the Zymogen.
I know my ingredient list sounds ridiculous, but it is what's available.
Any ideas? Telling me I'm way off target isn't going to hurt my feelings.