Blauvelt
Active Member
I was thinking of making another Berliner Weiss. I love the Spurhund Zunge recipe on here but I wanted to change it up a bit. I should say I love it already.. it is still in the primary!
I have read that Berliner Weissbier was traditionally made with 65% or more malted wheat and the remaining grain pilsner malt. I would like to amp it up a bit and make a beer with 75% malted wheat, 15% pilsner or 6-row malt, and 10% red rice. The red rice adds more dryness and the wheat malt a bit more thickness to provide a richer beer at low gravities. I would prefer to use pilsner malt but I don't know if it will convert all the starches.
Is there any way to make sure there will be sufficient diastatic power to convert the starches in an adjunct beer? especially one with such a high proportion of malted wheat.
Inspiration provided by the "Pink Menace red rice pils" on page 150 of 'Radical Brewing' by Randy Mosher. :rockin:
I have read that Berliner Weissbier was traditionally made with 65% or more malted wheat and the remaining grain pilsner malt. I would like to amp it up a bit and make a beer with 75% malted wheat, 15% pilsner or 6-row malt, and 10% red rice. The red rice adds more dryness and the wheat malt a bit more thickness to provide a richer beer at low gravities. I would prefer to use pilsner malt but I don't know if it will convert all the starches.
Is there any way to make sure there will be sufficient diastatic power to convert the starches in an adjunct beer? especially one with such a high proportion of malted wheat.
Inspiration provided by the "Pink Menace red rice pils" on page 150 of 'Radical Brewing' by Randy Mosher. :rockin: