wheat beer

[garvinator70]

White wheat malt got ya , but not your recipe . thanks

 

[VikeMan]

ingredients from northern brewer american wheat

I gotta say, I have no idea what you're talking about.

If you are talking about the all grain American Wheat Beer Kit from Northern Brewer, that comes with 4lbs of wheat malt and 4 lbs of pale malt, not 9 lbs of of any sort of wheat, and no caramel 20.

If you are talking about 9 lbs of an ingredient you bought from Northern Brewer, surely the bag has a label on it. Or you could screen shot your order. Or something.

 

[bracconiere]

I gotta say, I have no idea what you're talking about.

all i saw as 'american' wheat, were kits also.....

 

[garvinator70]

all i saw as 'american' wheat, were kits also.....

rahr white wheat malt crushed

 

[Kickass]

Who’s on first?

@bracconiere @VikeMan @IslandLizard, I think you’re slowly getting there. You people are saints.

 

[bracconiere]

rahr white wheat malt crushed

then yeah, it'll have plenty diastatic power to self convert...but no husk to help in lautering.


edit: someone else will have to chime in, but you may want to do a protien rest to break down the gluten in that regard?

 

[dmtaylor]

edit: someone else will have to chime in, but you may want to do a protien rest to break down the gluten in that regard?

No, don't bother. Unless you want your wheat beer to be clear as crystal with no body or head retention. This is the 21st century. Malt doesn't need special coddling like this anymore.

 

[VikeMan]

edit: someone else will have to chime in, but you may want to do a protien rest to break down the gluten in that regard?

Probably not a protein rest, but with 100% (or nearly 100%) wheat malt, maybe a lower temp beta glucanase rest (which is roughly the same range as an acid rest) depending on how OP wants the mouthfeel to end up. In addition to making lautering easier, a beta glucanase rest will certainly reduce mouthfeel fullness. It's also worth noting that lots of brewers do acid rests for hefeweizens (to enhance "clove") that are also (inadvertently or not) reducing mouthfeel. (Also, it's the gummy Beta Glucans (not Gluten) that get broken down.)

 

[bracconiere]

No, don't bother. Unless you want your wheat beer to be clear as crystal with no body or head retention. This is the 21st century. Malt doesn't need special coddling like this anymore.

i was thinking for the 100% huskless wheat sparge, gluten would make it a even bigger PITA....

 

[VikeMan]

i was thinking for the 100% huskless wheat sparge, gluten would make it a even bigger PITA....

You're thinking of Beta-Glucan, not Gluten. The former, a carbohydrate, gums up mashes. The latter, a protein, causes bloating and digestive issues in some people.

 

[bracconiere]

You're thinking of Beta-Glucan, not Gluten. The former, a carbohydrate, gums up mashes. The latter, a protein, causes bloating and digestive issues in some people.

gluten is the mesh that forms with kneading between the two protiens gliadin, and the other one? and water and time does it too, i thought?

and this is a mash, i don't think we want to make seitan here? unless this is specifically for dog treats?

 

[VikeMan]

gluten is the mesh that forms with kneading between the two protiens gliadin, and the other one? and water and time does it too, i thought?

and this is a mash, i don't think we want to make seitan here? unless this is specifically for dog treats?

Malted wheat (and ummalted wheat) definitely contain gluten. But that's not what gums up the mash. It's mostly the Beta Glucans that do.

 

[z-bob]

I brewed a beer earlier this year with about 50% wheat flour (unbleached all-purpose.) I did not add rice hulls. Draining the BIAB was slow but not ridiculous. I would not want to try to sparge something like that. It was a really cheap beer to brew and tasted pretty good; I will do it again next summer. I might add some rice hulls (or sawdust) next time.

 

[bracconiere]

(or sawdust) next time.

oak spirals right?

 

[z-bob]

oak spirals right?

I haven't really thought it through. I was thinking more just oak sawdust from a chainsaw with the oiler turned way down.

 

[bracconiere]

I haven't really thought it through. I was thinking more just oak sawdust from a chainsaw with the oiler turned way down.

might taste green is you don't toast it first....

 

[garvinator70]

so something like this?

https://www.northernbrewer.com/products/american-wheat-beer-all-grain-kit

not something like this....

https://shop.honeyville.com/hard-white-wheat.html

all i wanted to make sure of.....

rahr whit wheat malt

 

[IslandLizard]

rahr white wheat malt crushed

rahr whit wheat malt

Ah, OK, that's settled then, it's wheat malt. Phew!

Please proceed as intended and look over our suggestions.
You'll be brewing a wheat beer with 95% wheat malt.
I'd definitely incorporate the beta glucan rest and the rice hulls.