100% wheat wiezenbock

[COLObrewer]

Been planning this brew for a while:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Chocolate Wheat
Brewer: Two Pinons
Asst Brewer:
Style: Weizenbock
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.97 gal
Estimated OG: 1.056 SG
Estimated Color: 18.0 SRM
Estimated IBU: 20.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 4.17 %
10.00 lb White Wheat Malt (2.4 SRM) Grain 83.33 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 8.33 %
0.50 lb Chocolate Wheat Malt (400.0 SRM) Grain 4.17 %
1.00 oz Cascade [5.50 %] (60 min) Hops 15.9 IBU
1.00 oz Fuggles [4.50 %] (10 min) Hops 4.7 IBU


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12.00 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 15.00 qt of water at 174.9 F 158.0 F


Notes:
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Not sure if:
1. I need the flaked wheat at all.
2. If 1/2 lb of rice hulls is enough.
3. What yeast to use, we have WL300(washed) and some dry wheat yeast of some variety.

Any thoughts?

 

[Brewing Clamper]

I can't imagine .5 lbs of rice hulls being enough! Then again, I've never tried 100% wheat beer so what do I know. There's a basicbrewing.com podcast from a few weeks ago where he made a 100% wheat beer. The way he got around the stuck sparge issues was to go BIAB. Seemed to work well, might want to think about that...

 

[Lilahblossom]

you need base malt to convert the wheat.

 

[AnOldUR]

you need base malt to convert the wheat.

This is true of flaked wheat, but not malted. American White Wheat has a diastatic power of 130 Lintner. More than enough to convert that bill.

 

[Reno_eNVy]

Looks tasty! I've done something similar to this and it will convert no problem. I'd do a full 60 minute mash though. Maybe even a 75 minute mash: 30 minute beta-glucan rest followed by a 45 minute saccharification rest.

1) Use the flaked wheat... why not? It will likely add something to the brew
2) 0.5 lbs will help but you might want to up it to a full pound... plus the aforementioned beta-glucan rest will help prevent stuck sparges
3) How long ago did you wash the WLP300? And is the dry stuff WB-06? Personally I like 06, but if your washed stuff is still fresh (one month old, two maybe) I'd use that (make sure to make a starter. Mr. Malty will help you there.) If you end up using the dry stuff, if it's an 11.5g packet just sprinkle it over your chilled wort when the time comes.

Good luck!

 

[COLObrewer]

Reno, Thanx I had forgotten about the beta glucan rest helping with sparge, I'll plug it in so I don't forget. I'm at work right now and neglected to look at my yeasts.

I think I will try 1/2 pound rice hulls, this is kindof a test batch anyway and we've never had a stuck sparge with our manifold.

Brew on my friends

Edited: But then, I guess rice hulls are pretty cheap when comparing to max volume of beer.

 

[maskednegator]

Beta glucan rest for sure, or that thing will be super syrupy.

 

[COLObrewer]

Well, I brewed this yesterday,
I added a few rice hulls to the bottom before mashing:

Mixed the remainder of the half pound of hulls with the ground wheat malt bill, mashed in for Beta Glucan rest:

And hit the temp just right, first time using the cheapo malwart digital thermo:

After half hour I infused 198F water to get to 158ish, but the digital thermo lost it's mind, I thought I was way high:

Started adding cold water, when I finally decided that beersmith wouldn't lie to me, I went and got the old dial thermos and found I had the temp back down to 120F.

Crap now what? way too much water, only thing I could think of was decoction, so I dipped about half of it out to get near boiling:

Poured decoction back in and got to 156F, beta glucan rest was extended to appx. 50 minutes, stayed at saccarification for 45 minutes, everything else went great, no stuck drain whatsoever and fermentation started last night at some point: Gravity was 1.059 so should be fine:

Cellar is at 68F and have since had to install blowoff as it's going crazy. It's the last time I use the cheapo malwart digital thermo because it is in numerous pieces all over the garage floor. Oh yeah, yeast was Danstar Munich.

Keep on brewing my friends

 

[COLObrewer]

For those interested, we did a force carb on this and it is awesome, we have since done a 100% wheat with heather as second addition and it is almost ready to keg. I see alot more 100% wheat brews in the future.

Keep on brewing my friends

 

[ghpeel]

Those cheap probes often say not to submerge the probe & cord in liquid. Mine just freaked out after a few brews and is currently measuring the temperature OF THE BOTTOM OF THE LANDFILL. I switched to an instant-read short, metal food thermometer.

 

[COLObrewer]

For those interested, we did a force carb on this and it is awesome, we have since done a 100% wheat with heather as second addition and it is almost ready to keg. I see alot more 100% wheat brews in the future.

Keep on brewing my friends

Wiezenbock was 5th at the county fair (30.0), heather wheat was 3rd (38.3), 47 entries, they'll be better next time.:cross: