Critique my Spaghetti Wheat

[noggins]

I've been using flaked wheat in place of spaghetti for calculations, since it will be cereal mashed to be pretty close to what flaked wheat is. it's not perfect, but it's probably as close as you're gonna get.

 

[noggins]

telling my wife about this, her reply was:

"its not going to taste like spaghetti...theres not going to be any meatballs in it...whats the f***ing point??"

haha!

HAH!

"No Balls Spaghetti Wheat"

 

[KraphtBier]

I went ahead an plugged in torrified wheat in place of spaghetti but if you think flaked wheat would more closely approximate the actual outcome I'm all for it.

 

[noggins]

I went ahead an plugged in torrified wheat in place of spaghetti but if you think flaked wheat would more closely approximate the actual outcome I'm all for it.

I honestly have no idea...

 

[mlg5039]

I would leave out the brown sugar. Increase the malt or the spaghetti.

 

[noggins]

I can't increase the malt this time, I don't feel safe increasing the spaghetti without amylase which I also can't use. This is one of those strapped-for-cash/experimental recipes, just gotta use what I have for now.

 

[Revvy]

It just seems fitting that we invoke the image and name of the Flying Spaghetti Monster for good luck with this brewing endeavor.

 

[noggins]

Awesome...I'll be starting in a few hours, may his pastaness be with me.

 

[Revvy]

Awesome...I'll be starting in a few hours, may his pastaness be with me.

Are you gonna take pictures? I really wanna see this process. If it turns out, it's something I might consider demoing for Nov. Teach a friend to homebrew day in Nov.

:rockin:

 

[JetSmooth]

What's the DP of parmesean cheese?

 

[beerkrump]

I may have missed it, but I'd definitely throw in a few handfuls of rice hulls.

 

[noggins]

I may have missed it, but I'd definitely throw in a few handfuls of rice hulls.

that's a hot tip right there....luckily I've got some brown rice handy I can throw in the mash. 1/2 pound should work no?

 

[beerkrump]

I have zero experience mashing spaghetti, but it's got to be sticky. 8 oz sounds right.

 

[noggins]

Spaghetti Wheat

Batch Size: 5 gal
Boil Size: 7 gal
Estimated OG: 1.051
Estimated FG: 1.013
Estimated Color: 3 SRM
Estimated IBU: 10 IBU
Estimated ABV: 4.9%
Boil Time: 90 Minutes

Ingredients:
------------
3.0 lb 2 Row
4.0 lb Pasta
1.0 lb Quick Oats
1.0 lb Brown Sugar
0.5 lb Brown Rice

0.50 oz Hallertau (90 min)
0.25 oz Williamette (90 min)

1 oz Orange Zest (2 Lrg Sweet Oranges)
American Wheat Yeast



Precook the pasta 1-3 hours
Mash the pasta, oats, and rice with the 2 Row at 155° for 90 minutes
Add sugar and orange zest w/ 10 minutes left in the boil.


Any last words of wisdom? I'm starting the spaghetti now.

 

[Revvy]

Any last words of wisdom? I'm starting the spaghetti now.

I don't even know what to say....but I'm excited by this.

 

[noggins]

wonder if I should use the spaghetti water for the mash?

 

[Hokie_Brewer]

I've gotta see this....

subscribed

 

[beerkrump]

wonder if I should use the spaghetti water for the mash?

I'd say, "Yes." All that starch that foams up could be converted. Why waste it?

 

[noggins]

updated instructions...

Precook the pasta 1-3 hours; drain and rinse the pasta, saving 3.25 gallons of the water.
Mash the cooked pasta, oats, and rice with 2 Row in pasta water at 155° for 90 minutes.
Boil hops 90 minutes; add sugar and orange zest with 10 minutes left in the boil.

 

[wilserbrewer]

Hah my old friend spaghetti wheat beer. I have probably made 6-8 batches w/ pasta as an adjunct. I posted the question back in 08 w/ only a couple responses here.

https://www.homebrewtalk.com/f12/anybody-ever-used-pasta-adjunct-96661/#post1050672

Interestingly enough, there is a link in the original post of a guy in Norway that placed in a competition w/ spaghetti adjunct beer. I typically just boiled the heck out of the pasta and mashed w/ 2 row. Be forwarned, the mash does look a little disturbing, like something in a halloween b-movie. I used around 30 -35% pasta, and a pound of quick oats. The beer was good, drier w/ a bit of tang that you don't get w/ malted wheat, which i think is typical of raw wheat.

I finished w/ coriander and a half pound of orange marmalaide. No brown sugar, no rice. I used 05 yeast.

from memory...

5 lb 2 row
3 lb pasta
1 lb quick oats
1 oz hallertaur
1/2 lb orange marmalaide
1/2 to 1 oz coriander crushed
US 05

And yes, I did use all the starchy spaghetti water for the mash. As I recall, it can be a little tricky hitting strike temps w/ hot spaghetti. I would usually mash in the grains low 130 - 140 and let the spaghetti infusion take me north of 150. If low I would stir w/ a heast stick.

 

[noggins]

I actually found your postings about this in my research on the subject. Thanks for posting your recipe.

 

[noggins]

The pasta is done, it looks just like campbells canned noodle soup. About to start mashing, still have a couple hours before I was gonna fire up the propane burner, and it just started raining...hopefully it'll clear up soon or I'll have to finish tomorrow.

 

[Revvy]

It never rains in Texas, you're like in the desert or something.

This is too important to get rained out.

 

[noggins]

http://beta.weather.com/weather/today/San+Antonio+TX+78250

 

[Revvy]

Damn, this end of the world crap is gonna put a damper on this really important brewing experiment.

 

[noggins]

Spaghetti and Oats:

I broke up the spaghetti into quarters:

Started cooking:

After about 5 minutes:

After boiling 10 minutes and simmering a couple hours:

 

[Revvy]

YAY pictures!!! But damn it's making me hungry.

 

[beerkrump]

Go turtle, go.

Keep the pics coming. I can't wait to see what the mash looks like.

 

[noggins]

Freshly grated Orange Zest:

 

[wilserbrewer]

turtle...are you still at:

3 lb 2row
4 lb spag
1 lb oats

Not sure you enough malt have to convert??

 

[noggins]

turtle...are you still at:

3 lb 2row
4 lb spag
1 lb oats

Not sure you enough malt have to convert??

yeah...I've been worried about that too...and the 4lb of raw spaghetti weighs at least 10lb cooked...maybe I should only use half the spaghetti? I can't add any more 2row.

 

[wilserbrewer]

Is that all the 2row you have? Yes maybe half is more realistic. I think 2row will convert 30 - 40% adjunct.

 

[JetSmooth]

Could add some amalayse, maybe?

Edit: if you had any.

 

[Revvy]

go Go GO!!!!!

 

[beerkrump]

^^^^^
+1

Fortune favors the bold!

 

[edgeofblade]

Don't want to discourage you in the middle, but I did have a homebrew that tasted strangely of tortellini recently. Good luck to you on not repeating the disaster.

 

[beerkrump]

Don't want to discourage you in the middle, but I did have a homebrew that tasted strangely of tortellini recently. Good luck to you on not repeating the disaster.

Cheese or meat stuffed?

 

[noggins]

First attempt was fail..

After simmering the spaghetti, the noodles are so over-soaked that I can't fit them in my pot with the required amount of water and still be able to fit the grains. I've decided to cut my losses and regroup, try again next weekend when I have more time. I'm out $4 in spaghetti, not too bad.

I'll be using 6lb 2row with only 2 or 3 pounds of spaghetti on my next attempt.

 

[beerkrump]

...and sadness fell over this thread like a cold November rain.

 

[Revvy]

Sigh...and if the world ends tomorrow...we'll never know how it turns out.