Mash malted wheat only using "BIAB" technique?

[ballsy]

I searched and found some info similar, but no specific answers. I brew PM batches, and BIAB technique with the grains. I have a Sumpin Sumpin clone recipe which calls for 8lb 2 row, 6lb malted wheat, almost 2lb torrified wheat. My plan is to mash the wheats, and convert the 2-row to LME. I know wheat is notorious for stuck sparges due to it's protein content. Would this affect my efficiency since I am extracting some fermentables out of it? I had planned on doing a slightly thinner mash to help offset the gumming up of the wheat. Thoughts?

 

[JustLooking]

Stuck sparge with BIAB?

 

[Jfcrls]

I think the main problem you will run into is that wheat doesn't have the enzymes to convert itself. You'll need at least some 2-row or 6-row in there.

 

[stpug]

I think the main problem you will run into is that wheat doesn't have the enzymes to convert itself. You'll need at least some 2-row or 6-row in there.

Malted wheat, like the OP is using, actually has more diastatic power than malted barley. He'll be fine without any additional grains.

 

[ballsy]

I meant wheat causes stuck sparges in general, wasn't relating to BIAB. I am wondering if the high protein content (which is what causes stuck sparges) would affect it's conversion leading to lower efficiency or whether this isn't a concern when strictly mashing with all wheat. Thx!

 

[ballsy]

Malted wheat, like the OP is using, actually has more diastatic power than malted barley. He'll be fine without any additional grains.

This is what I am looking for....simply, will an all malted wheat (w/ my small amt of torrified) mash convert or not when used with BIAB technique/no sparge. Thx stpug.

 

[RM-MN]

I think the main problem you will run into is that wheat doesn't have the enzymes to convert itself. You'll need at least some 2-row or 6-row in there.

Malted wheat should have plenty of enzymes to convert the torrified wheat.

 

[stpug]

This is what I am looking for....simply, will an all malted wheat (w/ my small amt of torrified) mash convert or not when used with BIAB technique/no sparge. Thx stpug.

Yes, an all wheat malt grist will convert just like 2row would (even with your modest torrified wheat addition). Lautering will be a non-issue with BIAB. And, if you sparge your grains after lautering/draining then you should get the most out of them.

In my experience, I get a little less efficiency percentage when using wheat malt by maybe 2-4% if it matters. Then again, it might just be my system.

 

[roastquake]

FWIW I got 85% efficiency on my first test batch with 100% homemalted wheat BIAB brew, no problems at all.

https://www.brewtoad.com/recipes/homemalted-wheat-ale

 

[ballsy]

Yes, an all wheat malt grist will convert just like 2row would (even with your modest torrified wheat addition). Lautering will be a non-issue with BIAB. And, if you sparge your grains after lautering/draining then you should get the most out of them.

In my experience, I get a little less efficiency percentage when using wheat malt by maybe 2-4% if it matters. Then again, it might just be my system.

I do, after the mash is done instead of raising temp to 170 for mash out & lifting bag to drain, instead I have a separate container with water at 170 and I dunk sparge and let sit in it for 10 min's then squeeze the crud out of it, combine the two and start my boil. Have gotten good efficiency this way thus far. Thx again guys.

 

[JustLooking]

I know wheat is notorious for stuck sparges due to it's protein content.

The cause of a stuck sparge is not the protein content, it's the lack of a husk.