I just brewed a Wit (I've done a number of them now) and for the life of me, I can never hit my target OG when I brew with wheat. Had this same problem with Hefe's in the past.
Am I missing something important when brewing with wheat? I used flaked wheat at 45% of the grain bill with .5lb of unmalted wheat for mouthfeel and that cracker like flavor. This was my first time using unmalted wheat, but I'm fairly sure that's not the issue.
I talked to the LBS and was told that since I was using such a small percentage, that no extra step were necessary beyond the single infusion I went with.
Mashed at 154F for 60 min and sparged with 170F water. the rest of the grain bill was Belgian Pils, FYI. I ended up 9 points short of where I was shooting. When brewing with wheat I'm usually 5 to 9 points short.
Any input? I want to nail one of these beer just once. Thanks!
Am I missing something important when brewing with wheat? I used flaked wheat at 45% of the grain bill with .5lb of unmalted wheat for mouthfeel and that cracker like flavor. This was my first time using unmalted wheat, but I'm fairly sure that's not the issue.
I talked to the LBS and was told that since I was using such a small percentage, that no extra step were necessary beyond the single infusion I went with.
Mashed at 154F for 60 min and sparged with 170F water. the rest of the grain bill was Belgian Pils, FYI. I ended up 9 points short of where I was shooting. When brewing with wheat I'm usually 5 to 9 points short.
Any input? I want to nail one of these beer just once. Thanks!