leftovers...

[mboardman]

Ive got about 5 lbs of flaked wheat and 7 lbs of German Pale wheat (white I think) by Weyerman. I also have 1 lb each of victory, munich malts, as well as maybe 1/2 lb of carapils. Would combining all these ingredients make a good wheat beer?

 

[IslandLizard]

A wheat beer with 80-90% wheat content? Not impossible, but you'll need to use at least a pound (possibly 2 pounds) of rice hulls to make it permeable and lauterable enough. Even if you BIAB. Stir thoroughly, but lautering will still be slooow. Sparge well, but don't overdo it.

Definitely use a protein rest, and most likely a beta-glucan rest too due to the large % of raw flaked wheat. Although you could combine the 2 rests for 15' at 131F, you're better off separating them 'cause each is most optimal at different temps and times.

I've brewed Belgian Wit beers with 60% flaked wheat and they were yummy! I'be used WY3944. WLP400 is similar. There are others.

 

[cmac62]

I think you may need to enzyme added, at least some amylase added into the mash. I'm not an expert, but I don't know if the wheat and victory and munich will have enough to convert the sugars. Perhaps someone with more expertise can comment.

 

[IslandLizard]

I think you may need to enzyme added, at least some amylase added into the mash. I'm not an expert, but I don't know if the wheat and victory and munich will have enough to convert the sugars. Perhaps someone with more expertise can comment.

German Pale wheat

This is wheat malt, right, not raw wheat? Plain pale (lightly kilned) wheat malt has a very sizeable Diastatic Power (DP), usually around 150-180 °Lintner, higher than barley.

The lighter kilned varieties of Munich (e.g., Munich I, Barke, Bonlander) have at least enough DP to convert itself, possibly more.
Victory has no DP, it's a biscuit (specialty) malt.

 

[cmac62]

This is wheat malt, right, not raw wheat? Plain pale (lightly kilned) wheat malt has a very sizeable Diastatic Power (DP), usually around 150-180 °Lintner, higher than barley.

The lighter kilned varieties of Munich (e.g., Munich I, Barke, Bonlander) have at least enough DP to convert itself, possibly more.
Victory has no DP, it's a biscuit (specialty) malt.

That is good to know, thanks for the info.

 

[mboardman]

Cool, thanks! I think Im going to use the following:

4 lbs flaked wheat, 4 lb german pale wheat, 1 lb munich, 4 lb german pilsner, and 1lb rice hulls. Rest and gradual long climb to 150F, then wlp300, cause I have it.