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Using wheat for head retention - lagers

Discussion in 'General Homebrew Discussion' started by seabrew8, Oct 12, 2017.

 

  1. #1
    seabrew8

    Well-Known Member

    Posted Oct 12, 2017
    Anyone use 3-5% wheat malt in there beer to produce good head in beer for there lagers?

    Can you still get it crystal clear with a small amount of wheat in the malt bill?

    I cold crash and add gelatin for a minimal of 2-3 days personally - i get crystal clear beer.

    Thanks
     
    Lefou likes this.
  2. #2
    Droot

    Brewing since 1991

    Posted Oct 12, 2017
    Yes. 1 lb torrified wheat in every batch. I only make ales.

    David
     
    Lefou likes this.
  3. #3
    seabrew8

    Well-Known Member

    Posted Oct 13, 2017
    Do you prefer torrified wheat over wheat malt?

    Thanks
     
  4. #4
    MattyHBT

    Beer loving son of a motherless goat

    Posted Oct 13, 2017
    2% carapils for me..wheat is great though
     
    Pappers_ likes this.
  5. #5
    seabrew8

    Well-Known Member

    Posted Oct 13, 2017
    Yeah maybe i will try carapils. Just seems many folks say it doesn't work that well.
     
  6. #6
    Pappers_

    Moderator Staff Member  

    Posted Oct 13, 2017
    I've done this also.
     
    seabrew8 likes this.
  7. #7
    Droot

    Brewing since 1991

    Posted Oct 15, 2017
    I was taught torrified wheat and go with it. Been 20 some years, always lace in the glass.

    David
     
  8. #8
    Lefou

    Danged rascally furt

    Posted Oct 15, 2017
    I use red and white malted wheat, up to 10%. The wheat portion is ground to near flour and converts quickly. If lautered slowly in a thinner mash it shouldn't stick.
    The trick to the process is getting a good conversion, achieving a good hot break and using a moderately high alpha acid hop in the boil. Even if you use a Whirlfloc in the boil not all of the proteins flocculate, some stay in suspension to bond with your hop oils. I hop moderately and balance bitterness to malt, usually at a minimum of 20-25 IBU.

    Wheat isn't the only grain you can use to enhance foam. Try Simpsons or Fawcett malted oats, grind them to powder, and apply as you would wheat, but in a lesser amount. The foams with added oats can be thick with moderate carbonation.
     
  9. #9
    radwizard

    Well-Known Member

    Posted Oct 15, 2017
    I pretty much use wheat in every batch I do. Malted, Torrified, or Flaked. I am happier with wheat then Cara-pils.
    I try and keep my grain bills pretty simple in most of my stuff.
     
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