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Old 04-11-2008, 05:45 AM   #1
Kaiser
 
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And no stuck sparge either.

I just got done with the first Weissbier of the season and I'm impresses how easy it was to lauter a 70% wheat malt grist. I have done 60% before. It took just 30min with batch sparging, which is well in the shadow of the time it takes to bring it to a boil. I could have been faster if I would have watched it.

But I did make sure that the run-off is not to fast and I conditioned the malt. with 24 mil, the crush was also less agressive than usual. The conditioning even preserved some of the outer layer of the wheat malt, which served like husks. But milling this took longer since conditioned malt just doesn't fall though the hopper as easily as dry malt .

Kai



 
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Old 04-11-2008, 05:57 AM   #2
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Most I have done is 60%, and no stuck sparges either. I'm not sold on using rice hulls and im not sure I ever will be.



 
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Old 04-11-2008, 07:17 AM   #3
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My HW recipe is over 60% wheat and I don't use rice hulls either.
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Old 04-11-2008, 01:12 PM   #4

I've done a few 70/30's as well. I used rice hulls on one that I fly sparged, but the 2 I batch sparged I didn't bother. I used my normal crush (corona style mill) and didn't condition the malt at all. I think my rectangular cooler helps in my case, there is much less grain bed pressure caused by weight.
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Old 04-11-2008, 01:26 PM   #5
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Here's a question.

Does doing a protein rest for a wheat-heavy recipe impact how easily it can be sparged? Or more generally, does the mash schedule (doing decoctions, or just a multi-step infusion mash) have any effect?
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Old 04-11-2008, 01:42 PM   #6
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I did a hefe with 67% wheat, no rice hulls, no stuck sparge.

Kaiser--how did your efficiency turn out with that much wheat? Did you feel like the conditioning helped it at all?

 
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Old 04-11-2008, 01:50 PM   #7
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Looks like it doesn't seem to be that big of a deal after all.

Quote:
Originally Posted by the_bird
Does doing a protein rest for a wheat-heavy recipe impact how easily it can be sparged? Or more generally, does the mash schedule (doing decoctions, or just a multi-step infusion mash) have any effect?

I don't know, I didn't do a protein rest either and the only decoction was a thin decoction for mash-out.

Looking at the average malt specs for Weyermann Wheat and Pilsner, I see that wheat can have an up to 70% higher viscosity than Pilsner malt. This could be mitigated by beta glucan rests and protein rests, But I didn't seem to need this. One of the reasons for omitting the protein rest for me was to see what kind of body and head retention I will get without it. The next one I'll brew will have a ferulic acid rest and will transition throug the protoelytic range as well. I can then compare if the head retention and body are significantly different.

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Old 04-11-2008, 02:18 PM   #8
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Quote:
Originally Posted by Ryanh1801
Most I have done is 60%, and no stuck sparges either. I'm not sold on using rice hulls and im not sure I ever will be.
Slightly .

First time I used rice hulls, I picked up 4 gravity points and gained 7% efficiency.

I just think anytime you have a "fluffier" grain bed, sparging is more effective.

I'd recommend everyone try using hulls at least once in one of their recipes. They are now as much a part of my brewing "gear" as PH buffer, charcoal water filter and whirflok tablets.

 
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Old 04-11-2008, 02:46 PM   #9
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I have used them before, and never noticed any sort of difference. (Knocking on wood).. Ill probably have a stuck sparge today now.

 
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Old 04-11-2008, 03:25 PM   #10
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I've never heard of using such a large amount of wheat in the grain bill. What type of beer does that create? More importantly, what are the benefits and drawbacks in a beer made with that type of grain bill?



 
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