hipertrofia
Member
Hi all,
I have already brewed all grain a few times, but only with barley. I wanted to try with wheat malt as well so I got some and followed the same process as with the barley beer I usually brew. I was so surprised that my OG was extremely low, something like 1.02. Then I did some googleing and found that barley malt has to be added to the wheat in order to have a proper starch conversion. The I looked at commercial wheat beer and saw that they all use barley in their recipe.
I know, I should have done the search before I wasted the grain and the yeast and the hops and the whole afternoon... But what's done is done. I added some sugar to get a couple extra alcohol degrees and hope it will be drinkable...
Anyway, my questions are
(1) Does anybody know why the conversion is so low? Is it related to the amount of available enzymes?
(2) Is it possible to obtain a decent extraction with wheat malt alone? If so, what is the procedure, a longer mashing?
I have already brewed all grain a few times, but only with barley. I wanted to try with wheat malt as well so I got some and followed the same process as with the barley beer I usually brew. I was so surprised that my OG was extremely low, something like 1.02. Then I did some googleing and found that barley malt has to be added to the wheat in order to have a proper starch conversion. The I looked at commercial wheat beer and saw that they all use barley in their recipe.
I know, I should have done the search before I wasted the grain and the yeast and the hops and the whole afternoon... But what's done is done. I added some sugar to get a couple extra alcohol degrees and hope it will be drinkable...
Anyway, my questions are
(1) Does anybody know why the conversion is so low? Is it related to the amount of available enzymes?
(2) Is it possible to obtain a decent extraction with wheat malt alone? If so, what is the procedure, a longer mashing?