American Wheat Beer Hazy Cheapskate - Miraculix forbidden Ale

[Miraculix]

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

Probably zero head retention. Otherwise absolutely possible!

 

[balrog]

Ok. Finally tried it.
Brewed 6 May 2023
Kegged 8 July 2023
1.056 OG (crazy good efficiency) 1.009 FG (Crazy US05 attenuation ~84%) for a 6.3%ABV

It's not my fav, gotta say. There's no head retention (even with wheat?) so I'm wondering what all else I've mucked up. And while the bitterness is fine, there's no discernible hop flavor.

I'll chalk it up to left too long during processing.

 

[Miraculix]

Ok. Finally tried it.
Brewed 6 May 2023
Kegged 8 July 2023
1.056 OG (crazy good efficiency) 1.009 FG (Crazy US05 attenuation ~84%) for a 6.3%ABV

It's not my fav, gotta say. There's no head retention (even with wheat?) so I'm wondering what all else I've mucked up. And while the bitterness is fine, there's no discernible hop flavor.

I'll chalk it up to left too long during processing.

That sounds like infection to me. The real deal version has so much head that you really need to pour carefully and the hop flavour should be STRONG!

 

[balrog]

That sounds like infection to me. The real deal version has so much head that you really need to pour carefully and the hop flavour should be STRONG!

Well verdammt.

 

[Miraculix]

Well verdammt.

Iw as fighting with this type of infection for over a year... was comming and going..... First thing I was witnessing was the complete absence of head retention.

 

[balrog]

 

[balrog]

Iw as fighting with this type of infection for over a year... was comming and going..... First thing I was witnessing was the complete absence of head retention.

What did you eventually find?

 

[Miraculix]

What did you eventually find?

That I had too much oxygen ingress during fermentation. Leaky fermenters. This in combination with a stubborn bacteria (probably acetic acid bacteria) was the reason why the head producing proteins were disappearing quickly. New fermenter, better seal, problem gone.

 

[balrog]

That I had too much oxygen ingress during fermentation. Leaky fermenters. This in combination with a stubborn bacteria (probably acetic acid bacteria) was the reason why the head producing proteins were disappearing quickly. New fermenter, better seal, problem gone.

Hm. That agrees with my leaving it way longer than my “normal” in primary fermenter.

 

[z-bob]

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

I brewed a beer like this last year. (I just stumbled onto this thread, I know I'm replying to a post a couple of months old) 50% Vienna malt, 50% wheat flour. I lifted almost the whole wort out with the bag and it drained for a bit and quickly clogged up the mesh in the bag. I just lifted first one corner and then the other (back and forth) and it drained pretty well. I actually didn't lose all that much wort to grain absorption, it just took a little longer to drain and I had to keep manipulating it, and then squeezed it at the end.

 

[balrog]

I brewed a beer like this last year. (I just stumbled onto this thread, I know I'm replying to a post a couple of months old) 50% Vienna malt, 50% wheat flour. I lifted almost the whole wort out with the bag and it drained for a bit and quickly clogged up the mesh in the bag. I just lifted first one corner and then the other (back and forth) and it drained pretty well. I actually didn't lose all that much wort to grain absorption, it just took a little longer to drain and I had to keep manipulating it, and then squeezed it at the end.

Movement good. I’m however an avowed non-squeezer. But yeah, movement is good.

 

[Miraculix]

Movement good. I’m however an avowed non-squeezer. But yeah, movement is good.

Squeezing and movement is necessary for this one. Or a lot of time....

 

[balrog]

Last couple pints from keg nearly clear

 

[Beekeeper]

Mine came out not as clear, living up to its name of hazy, is a fine brew, and the wife quite likes it as well.
Yours might need a new moniker.

 

[Hoochin'Fool]

Cross this one off my bucket-list...

Just brewed (1 lb briess 2-row, 2 lbs "white wheat flour") this for 2 gallons, 1.051. 30 minutes Cascade for 33 ibus. Strangest tasting wort I've ever sampled!
Anyways, I figure if nothing else, it'll make a good yeast-cake for an upcoming high gravity beer.

 

[Miraculix]

Cross this one off my bucket-list...

Just brewed (1 lb briess 2-row, 2 lbs "white wheat flour") this for 2 gallons, 1.051. 30 minutes Cascade for 33 ibus. Strangest tasting wort I've ever sampled!
Anyways, I figure if nothing else, it'll make a good yeast-cake for an upcoming high gravity beer.

It's going to be a good one!

Weird but good!

 

[Kickass]

I’m thrilled I found this. I’m planning a 50/50, P2R/wheat flour. Cellar Science Monk and lemondrop hops for a “Witbier”. If it turns out good I’m going to brew it again for a beer and wine charity event.

 

[Miraculix]

I’m thrilled I found this. I’m planning a 50/50, P2R/wheat flour. Cellar Science Monk and lemondrop hops for a “Witbier”. If it turns out good I’m going to brew it again for a beer and wine charity event.

Let us know how it turns out!

 

[Kickass]

Ok, here we go.

I got my water up to strike temp, poured half the water into another bucket. I then dumped the 5 pound bag of flour into the water all at once. Next, I hit it with a paint stirring wand on my drill for 2 or 3 minutes. After that I dumped it back into my mash tun with the grain. Almost no dough balls, a few very small pea sized lurkers.

All with our 1 month old infant strapped to my chest!

 

[Kickass]

Pre boil sample. This might need some food coloring when it’s all said and done. That’s really pale

 

[Beekeeper]

Pre boil sample. This might need some food coloring when it’s all said and done. That’s really pale

You're right, as It does end up just as pale, and clear.

 

[Miraculix]

Yep! It's the palest brew I've ever seen and made.

From my experience, it's better to first mix the flour with the malt and then add it to the water. But who am I to judge if your solution worked out well!

 

[balrog]

Do **NOT** just open the 5# bag and dump it into the hot mash already mixed with the rest of the grist. Total pain. Had to stir for what seemed like hours. Days even. I still feel like I should be stirring it, months later.

 

[Miraculix]

Do **NOT** just open the 5# bag and dump it into the hot mash already mixed with the rest of the grist. Total pain. Had to stir for what seemed like hours. Days even. I still feel like I should be stirring it, months later.

The trick is to stir till there are only medium sized dough balls left, wait ten minutes, stir again, all liquid.

 

[Kickass]

Do **NOT** just open the 5# bag and dump it into the hot mash already mixed with the rest of the grist. Total pain. Had to stir for what seemed like hours. Days even. I still feel like I should be stirring it, months later.

The trick is to stir till there are only medium sized dough balls left, wait ten minutes, stir again, all liquid.

Or blast the crap out of it with a paint stirred in a bucket of 150*F water. Then add it to the mash.

 

[Lampy]

I have really enjoyed making a spin off of this recipe where I sub out the yeast for T58. Ferment at basement temp (high 60's to low 70's F?) and you get some nice "spicy" character, mostly clove and pepper.

 

[Hoochin'Fool]

I have really enjoyed making a spin off of this recipe where I sub out the yeast for T58. Ferment at basement temp (high 60's to low 70's F?) and you get some nice "spicy" character, mostly clove and pepper.

What hops? I'm thinking of trying this again, but with Perle and T58...

 

[Lampy]

What hops? I'm thinking of trying this again, but with Perle and T58...

I've done it with just Columbus for bittering, just Cascade for bittering/late addition, and Cascade for bittering + Palisade late addition. All have worked. I tend to use a fairly light hand for these.