Druman07
Well-Known Member
I went to my LBHS this weekend to pickup ingredients for a small batch wheat beer. Simple recipe 50% Pilsner malt, 50% wheat malt, and some Saaz Hops. He asked
Red or White?, and not knowing the difference I took one of each, so I can compare between the two. They milled the grain as they usually do. I went with the 50/50 pilsner/ white wheat first and the efficiency was 50%, basically a 1.026 gravity for 7 quarts of wort.. Right from the beginning I knew something was different with this mash, the mash was very thin and soupy, and the initial batch sparging was quick until it slowed to a crawl after 3 times sparging. After sparging, I was so surprised with the low SG, I took a reading again, with the same result. I used 3qts of strike water for just over 2 pounds of grain, and sparged with 5 quarts and I can't get my head around this unless.... the wheat was not malted? The same recipe, made in the Fall, had an efficiency of 70% with the SG more than 10 points higher. There was also less loss in the grain this time, as I ended up with more wort than I needed for a gallon batch. Is it easy to tell whether the wheat is malted or not? Any comments on the difference between red and white wheat?
Red or White?, and not knowing the difference I took one of each, so I can compare between the two. They milled the grain as they usually do. I went with the 50/50 pilsner/ white wheat first and the efficiency was 50%, basically a 1.026 gravity for 7 quarts of wort.. Right from the beginning I knew something was different with this mash, the mash was very thin and soupy, and the initial batch sparging was quick until it slowed to a crawl after 3 times sparging. After sparging, I was so surprised with the low SG, I took a reading again, with the same result. I used 3qts of strike water for just over 2 pounds of grain, and sparged with 5 quarts and I can't get my head around this unless.... the wheat was not malted? The same recipe, made in the Fall, had an efficiency of 70% with the SG more than 10 points higher. There was also less loss in the grain this time, as I ended up with more wort than I needed for a gallon batch. Is it easy to tell whether the wheat is malted or not? Any comments on the difference between red and white wheat?