Witbier Imperial Belgian Wit

[woo_pig]

What I meant was to basically gel the wheat cool it down and then add the enzymes. I do that all the time with corn and rye when I'm making a mash for distilling .I might be thinking of this in the wrong way.

 

[woo_pig]

Next time I will add the rice hulls and amylase. It couldn't hurt right

 

[IslandLizard]

What I meant was to basically gel the wheat cool it down and then add the enzymes. I do that all the time with corn and rye when I'm making a mash for distilling .I might be thinking of this in the wrong way.

Oh yes, sure, add the 2-row after the wheat is all gelled and ready to go. I always boil corn before the mash. It then becomes the strike "water" for the rest of the grains.

Now a beta-glucanase rest at 113F or combined with a protein rest at 121F would be in place too with all that raw wheat, breaking those gums down.

 

[IslandLizard]

Next time I will add the rice hulls and amylase. It couldn't hurt right

You should get enough enzymes from the 2-row. No need for a dose of amylase. It still needs some body left.

 

[woo_pig]

Got ya. Thanks a lot lizard man .

 

[tonymark]

Why not just use flaked wheat? Then you can do a straight infusion mash, no need to precook wheat. I actually do a protein rest at 122F and then do boiling water infusion to get to 150F. I have burnt 10lbs of wheat on multiple occasions and just moved to flaked.

 

[woo_pig]

Why not just use flaked wheat? Then you can do a straight infusion mash, no need to precook wheat. I actually do a protein rest at 122F and then do boiling water infusion to get to 150F. I have burnt 10lbs of wheat on multiple occasions and just moved to flaked.

Is there more than one kind of flaked wheat?

 

[woo_pig]

I think I have figured it out .Just watched a video on this . I need the rice hulls. And maybe do a brew in a bag .Gonna try again once a fermenter gets free .I got to much happening at once .Not always a bad thing .

 

[tonymark]

Is there more than one kind of flaked wheat?

Not that I am aware.

Rice hulls are essential for me. I mill my barley finer than most people in a flour mill and always use rice hulls. (I am king of stuck sparges). I had 8 stuck sparges on a wit once and added an extra hour+ to my brew day.

 

[maxtpower]

I wanted to add that i highly recommend washing and reusing the wlp410, I make a batch of this once every 2 months or so and that's the only way to make this through out the year. The wlp400 is good but i prefer the 410 much better, its more spicy and sweet.

What's the best way of washing and reusing the yeast?
Thx

 

[woo_pig]

Giving this another go . Got the 410 this time.

 

[woo_pig]

Just poured my first glass. Enjoying my sweet nectar. I got my hands on 410 this time .It is a different taste almost a spicy flavor .A strong alcohol flavor .But not to much. I give it a A- . A great summer beer .