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can i make a wheat beer allgrain 9lbs american wheat and .5 lbs briess caramel20 1 oz cascade at 60 min strike water 154?
Wheat will convert itself, it would work. Use a bunch of rice hulls, though.
i have a lb.of rice hullsWheat will convert itself, it would work. Use a bunch of rice hulls, though.
If you BIAB, you'll also save time with lautering, and you can skip the rice hulls and the step mash.If you can do a step mash, you'll save time with lautering later.
1. Beta Glucan rest at 95-113F for 20'.
2. Protein rest at 122-131F for 15-30'. Or combine 1 and 2 with a single rest at 113-121F for 20-30'.
3. Sacch rest at 152-154F for 40-60'. Or somewhat higher temps if you want to reduce fermentability.
If you still have issues lautering, it being like a pot of glue, keep stirring, it will help loosen it up. So does adding heat as either (or both) help break down the gumminess, making the mash more fluid.
If you BIAB, you'll also save time with lautering, and you can skip the rice hulls and the step mash.
is their a calculater for the different rest or add hot water to desired temp?If you can do a step mash, you'll save time with lautering later.
1. Beta Glucan rest at 95-113F for 20'.
2. Protein rest at 122-131F for 15-30'. Or combine 1 and 2 with a single rest at 113-121F for 20-30'.
3. Sacch rest at 152-154F for 40-60'. Or somewhat higher temps if you want to reduce fermentability.
If you still have issues lautering, it being like a pot of glue, keep stirring, it will help loosen it up. So does adding heat as either (or both) help break down the gumminess, making the mash more fluid.
i'm all grain brewingIf you BIAB, you'll also save time with lautering, and you can skip the rice hulls and the step mash.
Just to clarify, that's American wheat *malt*, right? If so you're fine, but the rice hulls will be important because wheat is gummy and doesn't have hulls of its own. Also when I use wheat malt I have to set the gap smaller on my grain mill even tho' it's a Corona mill, otherwise too much goes through whole or just cracked and not really ground.can i make a wheat beer allgrain 9lbs american wheat and .5 lbs briess caramel20 1 oz cascade at 60 min strike water 154?
yes american wheatJust to clarify, that's American wheat *malt*, right? If so you're fine, but the rice hulls will be important because wheat is gummy and doesn't have hulls of its own. Also when I use wheat malt I have to set the gap smaller on my grain mill even tho' it's a Corona mill, otherwise too much goes through whole or just cracked and not really ground.
yes american wheat
Just to clarify, that's American wheat *malt*, right?
yes american wheat
I was going to make a snarky reply about how my grist was always all-grain, too, but then I remembered a couple of ill-fated kartoffelbiers...i'm all grain brewing
true 10 gallon water cooler with toilet braid and my efficency is good , hit over the numbers with out cheating lolI was going to make a snarky reply about how my grist was always all-grain, too, but then I remembered a couple of ill-fated kartoffelbiers...
Anyhow, you mean you're brewing with a traditional mash/lauter set-up, as opposed to the new-fangled process (only 120 years old!) using a filter to separate wort from grist.
I'm quite sure there are, but I don't have any links for it.is their a calculater for the different rest or add hot water to desired temp?
ok i got ya!b thanksI'm quite sure there are, but I don't have any links for it.
I do step mashes (and decoction boils) in my boil kettle. After the mashout I transfer the lot into the mash tun (converted cooler) for lautering and sparging.
Heat slowly under constant stirring/scraping the bottom to prevent scorching. A thick, 3-ply bottomed kettle is helpful.
i am really not suremalt? which means sprouted, dried, and kilned?
i am really not sure
do i need to go with extract wheat?
i order from Northern brewerwhere did you get it?
i mean, if it's from someplace like morebeer, it's probably wheat malt...if it's from a baking shop like honneyville, probably not?
edit: i ask because when i was new to brewing when i was 18, i had my mom buy me a 50lb sack of rye berries...and didn't know i couldn't brew with them at the time....
i order from Northern brewer
ingredients from northern brewer american wheatPlease post a picture of the label. If there's no label, please post a link or an explanation to how you know it is something called "American Wheat."
Is this a recipe kit for an American Wheat (beer)?ingredients from northern brewer american wheat
so something like this?
https://www.northernbrewer.com/products/american-wheat-beer-all-grain-kit
not something like this....
https://shop.honeyville.com/hard-white-wheat.html
all i wanted to make sure of.....
ingredients from northern brewer american wheat
I gotta say, I have no idea what you're talking about.
rahr white wheat malt crushedall i saw as 'american' wheat, were kits also.....
then yeah, it'll have plenty diastatic power to self convert...but no husk to help in lautering.rahr white wheat malt crushed
No, don't bother. Unless you want your wheat beer to be clear as crystal with no body or head retention. This is the 21st century. Malt doesn't need special coddling like this anymore.edit: someone else will have to chime in, but you may want to do a protien rest to break down the gluten in that regard?
edit: someone else will have to chime in, but you may want to do a protien rest to break down the gluten in that regard?
No, don't bother. Unless you want your wheat beer to be clear as crystal with no body or head retention. This is the 21st century. Malt doesn't need special coddling like this anymore.
i was thinking for the 100% huskless wheat sparge, gluten would make it a even bigger PITA....
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