What can I make with this?

[Hannesorama]

Hi there folks.
First thread here on HBT so please be nice

I'm just starting out with all-grain and have a couple of failed attempts under my belt. I learned a lot from my mistakes and got myself some better equipment.

Currently, I have some malt, hops and yeast lying about from the last brew but I don't know what I can make of it. It's a little of this and a little of that, which makes the puzzling hard for me (a newbie). Hopefully, there are some clever people here on the forum who can help me make one or two different recepies out of what I've got.

1,5kg - Pale Ale Malt - Weyerman
1,5kg - Wheat Malt - Viking
580g - Münchener - Viking
540g - Caramber - Weyerman
250g - Amber Malt - Thomas Fawcett
65g - Chinook (whole cones)
1 vial of Edinburgh Ale Yeast - White Labs

My equipment is pretty basic:
25 l boilkettle with tap
24 l cooler for mashtun
2 large glass carboys for fermentation

If there is anything else you guys need to know, then just tell me and I shall provide.

So, what can we make of this?

 

[RmikeVT]

I guess we can call it:
Swedish Pale Wheat Ale (I did my best to convert metric to US back to metric so double check my weights)

all the pale
all the amber
all the munich
all the wheat
.5 kg of the caraamber
9g of Chinook at 60 mins
28g of chinook at 10 mins
28g of chinook at 0 mins


Mash at 152*F

Make a nice 19.5L hoppy wheat pale ale around 5% abv

Do you have easy access to ingredients? If so I would by 1kg - 2kg more of base malt and add to the recipe.

 

[Hannesorama]

Thanks for the quick answer RmikeVT!
Seems like a cool recipe you've put together, very straight forward!

I'll probably give it a go tomorrow or this weekend and I'll keep you updated

 

[RmikeVT]

Thanks for the quick answer RmikeVT!
Seems like a cool recipe you've put together, very straight forward!

I'll probably give it a go tomorrow or this weekend and I'll keep you updated

Do you like american pale ales and american IPA's? Its going to be quite hoppy and bitter. If not, don't add the 0 min addition.

I'd also be worried about a stuck sparge with all that wheat. I don't know if you have access to rice hulls. If you do, you could add 0.5 kg of rice hulls to the recipe.

 

[Hannesorama]

I'm a big fan of american hops and hoppy beer overall, so the IBU won't be a problem.
Except from rice hulls, are there other stuff that could fill the same function?

 

[RmikeVT]

I'm a big fan of american hops and hoppy beer overall, so the IBU won't be a problem.
Except from rice hulls, are there other stuff that could fill the same function?

I don't know. I just get nervous with that much wheat malt you might get a stuck sparge. It would probably make for an easier brew day if you could replace about 1kg of Wheat Malt with 1kg of Pale Malt. But if not, oh well.

 

[DSorenson]

Well without doing too much math, the wheat is 34% by weight of the total grist.

The sparge should be fine, just make sure your sparge water is about 170F, or for our metric OP, 76.6 C. I had a little bit of trouble with 40 % by weight rye but still managed reasonably well. Rye is more of a beast than Wheat in that sense. OP should be fine!

If you are nervous, a mash tun hop addition couldn't hurt to add more filtering mass. Supposedly it adds hop aroma, but I'm not sure I've ever noticed.

 

[IslandLizard]

I don't know. I just get nervous with that much wheat malt you might get a stuck sparge. It would probably make for an easier brew day if you could replace about 1kg of Wheat Malt with 1kg of Pale Malt. But if not, oh well.

Nice recipe!

I agree, without a lautering aid there's a good chance the mash will get stuck, it simply won't drain. I had a 60-70% wheat/oats recipe and ended up adding more rice hulls than the initial 5oz, to a total of 10oz in 11# of grist. That's about 5%. I'd say that's about the minimum.

I don't know of any substitutes, although Rye hulls should work just as well. Or Barley hulls. If you'd replace only .5kg of the wheat with barley malt, you would probably be fine with about 30% wheat in the grist.

 

[IslandLizard]

Well without doing too much math, the wheat is 34% by weight of the total grist.

The sparge should be fine, just make sure your sparge water is about 170F, or for our metric OP, 76.6 C. I had a little bit of trouble with 40 % by weight rye but still managed reasonably well. Rye is more of a beast than Wheat in that sense. OP should be fine!

If you are nervous, a mash tun hop addition couldn't hurt to add more filtering mass. Supposedly it adds hop aroma, but I'm not sure I've ever noticed.

Yeah, chances are 50/50. If it gets stuck you could filter portions of it through a mesh strainer, or colander and squeeze the pulp down. Dump back, add sparge water, mix, and do the same again. Takes a bit more effort.

Don't waste hops in a mash.