Hefeweizen, too much flaked oat/wheat?

[hilljack13]

Using the grain bill below for a planned brew tomorrow. As I was going over it this morning, I wondered if I have included too much flaked wheat and oats. Should I expect a stuck mash? Using a G40.

Pilsner 4lb @36.4%
White Wheat 3lb @ 27.3%
Flaked Wheat 3lb @27.3%
Flaked oats 1lb @9.1%

 

[keystonehb]

Using a G40 you would absolutely want to use (up to) a pound or rice hulls. Without it it is very likely that you will have some issues.

 

[hilljack13]

Would a brew bag work as an option? I would need to make an order for the rice hulls.

 

[hungupdown]

German wheat beers, are required to have a minimum 50% wheat.
Recipes I've tried, used 60% wheat malt. But I reduce it to 55%, to avoid stuck mash/sparge, in an AIO system.

 

[dmtaylor]

Yeah... that's going to be a problem without rice hulls. At the very least, ditch the oats, that will help a lot.

 

[mashdar]

A bag won't save you if the whole mash turns to goo. If you don't want to use rice hulls, moving to 45% barley like hungupdown said will help a ton.

 

[hilljack13]

Thanks for replies. Guess I'm making an order. Still learning.

 

[keystonehb]

Thanks for replies. Guess I'm making an order. Still learning.

We usually recommend anyone who is using an all in one system to use rice hulls. It just helps in general. Usually you only need about 5% to make due, but when you are using a descent amount of flaked adjuncts, wheat, or rye the amount you use needs to be increased significantly. I watched a co-work do a mostly wheat beer with no rice hulls once and watched them pull out a brick

 

[mabrungard]

Formulating the recipe with more than 50% wheat is not really worth it. It turns out that barley has more ferulic acid content than wheat and if you're looking for that clovey note in your Hefe, then going overboard with wheat is counterproductive.

I recommend using a 50/50 barley/wheat content and you'll still need to use rice hulls to insure good mash bed permeability.

 

[hilljack13]

Formulating the recipe with more than 50% wheat is not really worth it. It turns out that barley has more ferulic acid content than wheat and if you're looking for that clovey note in your Hefe, then going overboard with wheat is counterproductive.

I recommend using a 50/50 barley/wheat content and you'll still need to use rice hulls to insure good mash bed permeability.

I've already got the grains and they were shipped "Batch1" so no going back. I will add the pilsner from my own stash. Maybe I should up that or add something else? I kinda wish I new where I got the idea to build this recipe this way.

 

[mashdar]

Brewing's an adventure. The worse things go, the more you'll laugh about it in a year. Good luck!

ps, can't go worse than this?
https://www.homebrewtalk.com/threads/100-malted-corn-lager-double-decoction-mash.700550/

 

[dmtaylor]

Split "Batch 1" into two parts, and add extra pilsner malt to each, and make it again in 6 months or whatever. Or make a dunkelweizen or weizenbock or witbier with the other half. Problem solved.

 

[SFC Rudy]

I was stationed in Germany and finally made a Hefeweizen that rivals most that I drank there. Simple recipe:

55% wheat
40% pils or pale
5% carapils
1/2 lb rice hulls

Mash @152F
Boil 60 minutes with one oz hallertau or tettnanger per 5 gallons

Ferment @68 with Lallemand Munich Classic dry yeast. I open ferment in a 15 gallons sterilite container, really helps the aroma and flavor.

Bottle to 3 vol CO2. Don’t keg, you want the yeast in the beer

 

[hilljack13]

I was stationed in Germany

Stuttgart for me. The Sanwald hefe was the best!

Split "Batch 1" into two parts

I should start thinking more outside the box...Thanks for suggesting this.

 

[SFC Rudy]

Vilseck and Hohenfels. Tucher Hefeweizen was my favorite.