100% Wheat Stout/Porter

[filthyastronaut]

Anybody made one of these? I've done a few 100% Wheat beers, but they all stuck to typical wheat styles. I want to make a Wheat Stout (or Porter, whatever) using only wheat as a base malt, roasted wheat, and crystal wheat, just because I can. Curious how this would taste, but I expect it to be really smooth without any husks in the roasted grain.

Title: Wheat Stout!

Brew Method: BIAB
Style Name: American Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermenter volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.048
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.067
Final Gravity: 1.020
ABV (standard): 6.14%
IBU (tinseth): 37.72
SRM (morey): 41.16

FERMENTABLES:
5 lb - American - Red Wheat (83.3%)
0.5 lb - American - CaraCrystal Wheat Malt (8.3%)
0.5 lb - American - Midnight Wheat Malt (8.3%)

HOPS:
0.5 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 15 min, IBU: 26.91
0.5 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 5 min, IBU: 10.81
1 oz - Nugget, Type: Pellet, AA: 14, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Temp: 156 F

YEAST:
Danstar - American West Coast Yeast BRY-97
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: High
Optimum Temp: 62 - 75 F

 

[popsicleian]

I've considered doing that just for kicks, but I haven't tried it yet--I'm very curious to hear about your results.

 

[IslandLizard]

Great idea!

Steep those dark grains separately at 150F (or lower and longer), sparge 2x then add to the kettle after the boil, when the wort is 160F. The black potion will pasteurize within 30 seconds, and keeps those roasted flavors ultra smooth.

You may need to add a little acid to keep your mash at 5.2.