Recipe with Wheat Malt as the "base malt"

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Reno_eNVy

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Hello all! Completely out of beer :eek: and need to brew something soon! Built a dunkleweizen recipe a while back, with a lot of the grist being 2-row Belgian pale malt. But then I decided to try something I haven't done before and make a beer with no 2-row base malt. Is this recipe feasible (read: will it convert the starch properly?) Recipe listed below, with each malt's diastatic power in lintner according to BeerSmith:

6# White Wheat Malt (74.0)
4# Munich Malt (72.0)
0.5# Chocolate Malt (0.0)

1.00oz Tett @ 60min

I usually mash for 60 minutes but have no problem moving to 90 if it's necessary.
Thanks ahead of time!
 

Tiber_Brew

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Munich malt has pretty good diastatic power, and can even make up 100% of the bill. You'll probably still get pretty decent conversion with that recipe in my estimation.

It would help if the Munich was 6-row...

I would mash 90 minutes for good measure.

EDIT: I just noticed you said wheat malt. You should be fine with a thin mash and a protein rest.
 

avidhomebrewer

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I've never used that much wheat malt before (no more than 40% in my batches, and did experience some stuck mashes). I would recommend a protein rest of at least a half hour as well.
 

Edcculus

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I've done a 6lb wheat to 4lb pils malt ratio in a hefe before. A handfull of rice hulls helps. If you dont have them, a protein rest that spans into the beta glucan rest temp will help a lot.

Also, I have no proof of this, but I'm almost positive that most wheat malts have an even higher diastatic power than pale 2 row or pils malt. In addition, Munich IS a base malt (and is made from 2 row barley) in that it usually makes up a large portion or all of a grist in a beer, and it has to be mashed. It has a much lower diastatic power than pale 2 row malts since it is kilned longer.
 

Tiber_Brew

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I've done a 6lb wheat to 4lb pils malt ratio in a hefe before. A handfull of rice hulls helps. If you dont have them, a protein rest that spans into the beta glucan rest temp will help a lot.
Definitely. A protein rest would help prevent a stuck mash with that much wheat. Also, a thin mash would be better.

Also, I have no proof of this, but I'm almost positive that most wheat malts have an even higher diastatic power than pale 2 row or pils malt.
I believe they're about equal. I don't have proof either though.
 
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Reno_eNVy

Reno_eNVy

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Thanks for the input everybody!

In response to some topics brought up by a couple posters:
- I have a recipe for a hefe that's 50% Wheat Malt, 40% Belgian 2-row and 10% other and even without rice hulls it came out fine with no sticking. I will still probably end up buying a couple handfuls at the LHBS today
- I've never done a protein rest, even with high levels of wheat malt. Just running a basic cooler and stove-top (full boil even... gotta love that high elevation! Boils at 204*F) so I feel doing a protein rest would add more time to my brew day and would result in little improvement. What is there really to gain from a protein rest if you're using all highly-modified grain (which I'm assuming Wheat Malt is)

Again, thank you and I'll let everybody know how it turns out

EDIT: Hypothetically, if I were to do a protein rest, where would the beta-glucan rest temperature be? BeerSmith's Double-Infusion pre-setting has it at 122*F. Also, can I eliminate the mash-out if doing a double-infusion? Haven't done a mash-out since my second all-grain and nothing has gone awry thus far.
 

Tiber_Brew

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A protein rest is more appropriate for unmalted wheat. Most wheat malts today are highly modified, so a protein rest isn't always necessary, although you would decrease your chances of a stuck mash. You should be fine, though.
 

HairyDogBrewing

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I've done 50/50 wheat malt and 2-row.
+1 for thin mash and protein rest.

My concern is that wheat malt has no husks for the filter bed.
And the drier Munich husks may not work as well as 2-row.
I recommend moistening the Munich with a spray bottle before milling.
(see Malt Conditioning)
 
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