American Wheat Beer Hazy Cheapskate - Miraculix forbidden Ale

[Zambezi Special]

Carbonation is coming on nicely.
I figure another 2-3 days, then 2 in fridge and it's testing time
Yeast is starting to settle out nicely. Initial impression is that this beer is not gping to be much more hazy than some of my others

 

[Miraculix]

Carbonation is coming on nicely.
I figure another 2-3 days, then 2 in fridge and it's testing time
Yeast is starting to settle out nicely. Initial impression is that this beer is not gping to be much more hazy than some of my others

Yes it's not as hazy as one might suspect it to be with that amount of adjuncts in it. But it's still hazy. I like it.

This beer is probably even better with 15-20 ibus tbh. It has this smooth wheaty taste which goes very well with low bitterness in my mind.

 

[Zambezi Special]

I'm sitting around that IBU figure, so real curious about the taste.
Just a little longer to wait

 

[Zambezi Special]

Lot of debris in the bottle

But still a full glass and nice foam.
Not that hazy, actually. A bit fruity, with just a hint of ginger.
Actually a surprisingly nice summer beer (luckily I'm in the Southern hemisphere)

It's carbonated for 6 days, and only one day in the fridge.
And I will make it again
Thanks @Miraculix !!!

 

[Miraculix]

View attachment 808116
Lot of debris in the bottle

But still a full glass and nice foam.
Not that hazy, actually. A bit fruity, with just a hint of ginger.
Actually a surprisingly nice summer beer (luckily I'm in the Southern hemisphere)
View attachment 808117

It's carbonated for 6 days, and only one day in the fridge.
And I will make it again
Thanks @Miraculix !!!

You're most welcome!

Thanks for sharing your results!

 

[Somesaymybeerisdrinkable]

First sample of my "American wheat" beer. This was cold crashed and fined with gelatin before being bottle conditioned. Clean tasting beer with subtle fruity flavor.

 

[Zambezi Special]

That's a real "pale (not really) hazy cheapskate"

 

[Miraculix]

First sample of my "American wheat" beer. This was cold crashed and fined with gelatin before being bottle conditioned. Clean tasting beer with subtle fruity flavor.View attachment 809591

Wow, that's a clear one!

 

[Zambezi Special]

I'm going to do this again soon, except it is no longer hot enough for Voss, so I have to find a different yeast to play with.
One thing I am going to try: I'll make the flour into a bit of a batter. Reduce strike water amount and increase temperature. That should decrease clumps. At least that's what I hope

 

[Miraculix]

I'm going to do this again soon, except it is no longer hot enough for Voss, so I have to find a different yeast to play with.
One thing I am going to try: I'll make the flour into a bit of a batter. Reduce strike water amount and increase temperature. That should decrease clumps. At least that's what I hope

I had loads of big clumps which would not want to dissolve at all. Every single one was gone after fifteen minutes at 65c. The magic of the enzymes!

 

[Zambezi Special]

Yeah, I had the same
But hey, trying different things is quite nice

 

[Miraculix]

Yeah, I had the same
But hey, trying different things is quite nice

Indeed!

 

[G_robertus]

I used this method to brew 30 L of wort today. 25 for a wild fermentation, 5 extra because I always overshoot my gravity with this stuff.

Let's just say this does not work in an electric kettle with a traditional mash scheme. Ended up doing it in two pans before blending all the wort together and taking out 5-6 L for a session hazy.

Recipe:
OG: 1.050

Malt (for 28 liters in total):
2.5 kg lager malt
2.0 kg wheat flour
0.5 kg flaked oats

10 mins at 45 C (ended up much longer though because of all the scorching)
10 mins at 56 C
30 mins at 65 C
30 mins at 72 C


Hops (60 and 10 minute boil):
30 g aged hops @ 60

Yeast:
Whatever is in the air tonight and maybe a random packet to at least get some going.

OR

10 g Sabro @ 10
15 g Sabro FO
15 g Simcoe FO

Whirlpool:
25 g Sabro
25 g Simcoe

Dry hops:
50 g Sabro
Whatever Idaho 7 I have left. Probably around 10-20 grams.

Yeast:
Verdant IPA

Next year I'll try a single infusion at 69 C to skip this nonsense or just use pans from the start.

 

[Miraculix]

I used this method to brew 30 L of wort today. 25 for a wild fermentation, 5 extra because I always overshoot my gravity with this stuff.

Let's just say this does not work in an electric kettle with a traditional mash scheme. Ended up doing it in two pans before blending all the wort together and taking out 5-6 L for a session hazy.

Recipe:
OG: 1.050

Malt (for 28 liters in total):
2.5 kg lager malt
2.0 kg wheat flour
0.5 kg flaked oats

10 mins at 45 C (ended up much longer though because of all the scorching)
10 mins at 56 C
30 mins at 65 C
30 mins at 72 C


Hops (60 and 10 minute boil):
30 g aged hops @ 60

Yeast:
Whatever is in the air tonight and maybe a random packet to at least get some going.

OR

10 g Sabro @ 10
15 g Sabro FO
15 g Simcoe FO

Whirlpool:
25 g Sabro
25 g Simcoe

Dry hops:
50 g Sabro
Whatever Idaho 7 I have left. Probably around 10-20 grams.

Yeast:
Verdant IPA

Next year I'll try a single infusion at 69 C to skip this nonsense or just use pans from the start.

Just go with a single infusion at about 67c, it really works well. Must be horrible trying to heat the flour water!

 

[G_robertus]

Just go with a single infusion at about 67c, it really works well. Must be horrible trying to heat the flour water!

Yeah that wasn't very nice. I also found out my new (secondhand) fermenter is larger than 25 liters so I'll brew another one soon as well to top it off. Thinking of splitting that one as well if the IPA turns out well.

 

[Miraculix]

Yeah that wasn't very nice. I also found out my new (secondhand) fermenter is larger than 25 liters so I'll brew another one soon as well to top it off. Thinking of splitting that one as well if the IPA turns out well.

Split batches are always a very good idea. A very convenient way to get to know the difference of single recipe changes like different yeasts of different dry hops and so on.

 

[balrog]

Getting ready to try this @Miraculix , with the Sabro.
Was simply going to get whole wheat store brand, but if it's self rising, how do you (if at all) account for the salt and baking powder (Baking powder is a dry chemical leavener made from sodium bicarbonate (baking soda), an acid (like cream of tartar) and cornstarch.)?

 

[Miraculix]

Getting ready to try this @Miraculix , with the Sabro.
Was simply going to get whole wheat store brand, but if it's self rising, how do you (if at all) account for the salt and baking powder (Baking powder is a dry chemical leavener made from sodium bicarbonate (baking soda), an acid (like cream of tartar) and cornstarch.)?

You simply cannot use self rising flour!!!

 

[balrog]

You simply cannot use self rising flour!!!

Well, since you feel so wishy washy about it. Ya know, it's hard to tell where you stand on the subject sometimes, beating around the bush and all.

 

[Northern_Brewer]

Apropos of nothing, one of my favourite bits of French is "baking powder" translating as "levure chimique" - chemical yeast.

It's almost German in its literalness...

 

[balrog]

Ok. Mashin was scary w 4# milled Pils malt and 5# bag of flour stirred in w malt the poured and whisked and stirred and whisked and stirred and sweared at, resulting no n what can only best be described at dumpling goo. At 30 min stir and take ph sample, all was lovely. Now the bad news. For anyone trying this BIAB, be prepared to wait about a week for the mash to drain. Perhaps rice hills would have helped. I don’t know. I’ll let you know in about an hour or three how it finally finished. This shows that raising the bag lifted the entire batch pretty much w the water level up high in the bag and very little underneath in the kettle

 

[Miraculix]

Ok. Mashin was scary w 4# milled Pils malt and 5# bag of flour stirred in w malt the poured and whisked and stirred and whisked and stirred and sweared at, resulting no n what can only best be described at dumpling goo. At 30 min stir and take ph sample, all was lovely. Now the bad news. For anyone trying this BIAB, be prepared to wait about a week for the mash to drain. Perhaps rice hills would have helped. I don’t know. I’ll let you know in about an hour or three how it finally finished. This shows that raising the bag lifted the entire batch pretty much w the water level up high in the bag and very little underneath in the kettle

The trick is to gently massage the bag while draining it so that everything is in a constant movement.

 

[balrog]

The trick is to gently massage the bag while draining it so that everything is in a constant movement.

I did find that out the hard (time) way, thanks.
My typical brew day sees about 5 min drain, then put kettle back on burner while getting 11-12 minutes of drain for about maybe 2-3 cups tops more, while coming to a boil. And I like that timing. This was 20 minutes and just wasn't doing anything so I lowered it back in, stirred in 1/2# of rice hulls, and kept poking and jiggling the bag. I drained about 30 minutes, and that was my full vol. I also overshot OG, likely due to flour being 100% starch w no hulls or anything (it's "pre sifted flour" after all). Lessons learned are to expect slow lauter, try whole wheat next time (the cheaper no-brand offerings were only white bleached or unbleached, being the one I chose), use rice hulls. It's a pretty murky looking brew going in the fermenter. I was so behind my expected timeline I didn't even take a pic of the hydro sample, which looked pretty much about what you might expect mixing 5# of flour into water. The taste was good bitter, pine, dark orange, underneath the sugary malt flavor of course. And it was quite a thick mouthfeel. The suspended flour also screws with refractomer, which gave 1.053 while the two hydrometers I have gave 1.056. I"ll know, and share, more in a week or two.

Dumped in on the milled Pils malt

Stirred in the malt

Some "dumplings" at mash in

All dumplings gone at 30m when I stirred and took pH sample

Stirred in rice hulls

Draining sloooooowly

Milky boil

 

[Miraculix]

I did find that out the hard (time) way, thanks.
My typical brew day sees about 5 min drain, then put kettle back on burner while getting 11-12 minutes of drain for about maybe 2-3 cups tops more, while coming to a boil. And I like that timing. This was 20 minutes and just wasn't doing anything so I lowered it back in, stirred in 1/2# of rice hulls, and kept poking and jiggling the bag. I drained about 30 minutes, and that was my full vol. I also overshot OG, likely due to flour being 100% starch w no hulls or anything (it's "pre sifted flour" after all). Lessons learned are to expect slow lauter, try whole wheat next time (the cheaper no-brand offerings were only white bleached or unbleached, being the one I chose), use rice hulls. It's a pretty murky looking brew going in the fermenter. I was so behind my expected timeline I didn't even take a pic of the hydro sample, which looked pretty much about what you might expect mixing 5# of flour into water. The taste was good bitter, pine, dark orange, underneath the sugary malt flavor of course. And it was quite a thick mouthfeel. The suspended flour also screws with refractomer, which gave 1.053 while the two hydrometers I have gave 1.056. I"ll know, and share, more in a week or two.
View attachment 819431

Dumped in on the milled Pils malt
View attachment 819432

Stirred in the malt
View attachment 819433

Some "dumplings" at mash in
View attachment 819434

All dumplings gone at 30m when I stirred and took pH sample
View attachment 819435

Stirred in rice hulls
View attachment 819436

Draining sloooooowly
View attachment 819437

Milky boil
View attachment 819438

Your patience will be rewarded!

 

[Lampy]

Well I am halfway through the mash using 1 lb MO pale ale malt, 1 lb whole wheat flour, and 0.5 lb white flour (for a small batch). I honestly came in with very low expectations, but so far it has thinned out a lot and is tasting sweet.
Update: Finally have it in the fermenter! Efficiency is somewhere around 70%, better than the 60% I have been hitting. I'm looking forward to seeing how it comes out - I only used Cascade hops.

 

[Miraculix]

Well I am halfway through the mash using 1 lb MO pale ale malt, 1 lb whole wheat flour, and 0.5 lb white flour (for a small batch). I honestly came in with very low expectations, but so far it has thinned out a lot and is tasting sweet.
Update: Finally have it in the fermenter! Efficiency is somewhere around 70%, better than the 60% I have been hitting. I'm looking forward to seeing how it comes out - I only used Cascade hops.

Sounds good! I bet it will be a nice beer!

 

[Lampy]

Honestly one of my clearer beers. It's tasty too!

 

[balrog]

This is my first attempt, where it stands, which is Not Yet Out Of Fermenter. Because of Lazy Brewer Syndrome.

Yeah, I've no clean kegs.

I'm working on it.

 

[Miraculix]

This is my first attempt, where it stands, which is Not Yet Out Of Fermenter. Because of Lazy Brewer Syndrome.

Yeah, I've no clean kegs.

I'm working on it.
View attachment 822156

I also got the lbs.... But today I'm bottling it. At least that's the plan for now.

 

[jimdkc]

I wonder how this would work with corn flour (aka Masa)...