Out of the ordinary wheat beers

[Kaz]

I have a lot of wheat....like 38 pounds worth from a bulk grain buy a little over a year ago. Its been sealed up nicely in a Homer bucket but I want to put a dent in it. What are some out of the ordinary beers that I can use wheat as a base grain for. I'm thinking like lagers, brown ales and/or stouts/porters. I mainly use it in hefeweizens and witbiers, but it makes up such a small portion of the grain bill in those that I just haven't used it fast enough. I'm wondering if anyone has ever made something like a pilsner or a stout and used wheat as the only base grain? How'd it turn out? TIA.

 

[FuzzeWuzze]

Since when does wheat take up a small portion of a Hefe?

I just made one that had 7# Wheat malt, 4# pils...

 

[Johnnyhitch1]

I mainly use it in hefeweizens and witbiers, but it makes up such a small portion of the grain bill in those that I just haven't used it fast enough.

Hefe-Weizens literally translates to "yeast wheat beer" and witbiers are usually 50/50 wheat/barley. Not sure what recipes your making from these styles but it may not be what you think it is.

I usually throw atleast .5-1 pound of torrified wheat (instead of carapils) in everything i brew to give it that nice rocky head retention. Never really seen an all wheat recipe now that i think about it, most wheat "extracts" are 60/40 also.

Not sure how often or much you brew but i would suggest just tossing a half pound in the next couple batches, or sub out for some base malt on already tested recipes, monitor results and compare. Just experiment with it.

 

[sendkyleanemail]

Wheat Wine!!
White IPA!!

 

[Kaz]

Since when does wheat take up a small portion of a Hefe?

I just made one that had 7# Wheat malt, 4# pils...

When I brew a hefe or a wit, I use about 60/40 wheat/pilsner malt. Being that the wife drinks these and she doesn't like them strong, I end up using about 5 lbs of wheat in the hefe and about 4 lbs in the witbier. I'm talking about making a lager or ale that uses all wheat for the base, which I can get away with since I'm brewing BIAB.

 

[tgmartin000]

+1 to wheat wine.

Why not a wheat SMASH? Wheat /saaz..

I believe wheat will convert, but it doesn't have enough power to convert anything else. I'm probably wrong though.

 

[Qhrumphf]

I usually throw atleast .5-1 pound of torrified wheat (instead of carapils) in everything i brew to give it that nice rocky head retention.

I use Carapils myself, but this is what my friend does.

+1 to wheat wine.

Why not a wheat SMASH? Wheat /saaz..

I believe wheat will convert, but it doesn't have enough power to convert anything else. I'm probably wrong though.

Apparently wheat malt can not only self-convert, but has equal or greater diastatic power than barley. 100% wheat malt is possible, but you could use wheat as a base with other grains.

That said, you better either be doing BIAB or have an unreasonable amount of rice hulls, or you're never going to be able to sparge it.

 

[ReverseApacheMaster]

Wheat will convert everything. It's full of enzymes.

A wheat wine is a delicious option. Just take a good barleywine recipe and replace the two row in the recipe with wheat. At 9-12% you'll use a good chunk of that wheat. Alternatively, if you wanted to make an ambitious lager you could go a doppelweizenbock or even a tripel weizenbock.

 

[Pie_Man]

Wheat IPA, something like 2/3 2-row pale and 1/3 wheat (you could even do 50-50) then hop to your liking. I brewed this back in the spring with Simcoe and Willamette. It's more of a summer style, but it was very well received.

 

[Unibrow]

I wish I had this problem...love me some wheat malt!

 

[zachattack]

Wheat will convert everything. It's full of enzymes.

A wheat wine is a delicious option. Just take a good barleywine recipe and replace the two row in the recipe with wheat. At 9-12% you'll use a good chunk of that wheat. Alternatively, if you wanted to make an ambitious lager you could go a doppelweizenbock or even a tripel weizenbock.

Weizenbocks are ales, and use hefe yeast

 

[Caveman3141]

Weizenbocks are ales, and use hefe yeast

I think he was talking about making a bockbier (or variation such as doppelbock, both of which are lagers) with wheat in the grain bill. Not making a weizenbock. Names are confusing.

 

[zachattack]

I think he was talking about making a bockbier (or variation such as doppelbock, both of which are lagers) with wheat in the grain bill. Not making a weizenbock. Names are confusing.

Gotcha.

I also suggest the wheat wine, I've had some commercial examples (Smuttynose) that I've loved.

 

[highgravitybacon]

Wheat will convert everything. It's full of enzymes.

A wheat wine is a delicious option. Just take a good barleywine recipe and replace the two row in the recipe with wheat. At 9-12% you'll use a good chunk of that wheat. Alternatively, if you wanted to make an ambitious lager you could go a doppelweizenbock or even a tripel weizenbock.

It is the most powerful of all the malts. It will convert leather, lead, #1-4 plastic. Very powerful.

DP on white wheat is 190, and 200 for red . Contrasted with two row which is 140. Or typical pilsen malts which are maybe 85-105. Wheat has more enzymatic power than 6 row.

In other words, FEAR THE WHEAT AND BEHOLD ITS AWESOME POWER.

 

[kingwood-kid]

You can add a little to everything to aid in head retention. There's Berliner Weisse and Gose, if you like lactic acid. Wheat is often used in Belgian Pales and Saisons, no reason you couldn't do these as almost all wheat. I have a wheat APA that needs bottling. If you have 38 lbs, you could try subbing wheat for barley in pretty much any style to see how it turns out.