Wheat beers missing OG

[jjinsa]

Hi

I have made 2 wheat beers and both have missed OG substantially 10 + points. My other beers always are on target.

Is there something I'm missing with the wheat beers?

Could it be that I'm not doing a protein rest?

 

[C-Rider]

Good Question. I had the same problem on my first and only wheat.

 

[tektonjp]

Hi

I have made 2 wheat beers and both have missed OG substantially 10 + points. My other beers always are on target.

Is there something I'm missing with the wheat beers?

Could it be that I'm not doing a protein rest?

Recipe please? More info?

If you are doing 100 per cent wheat, then yeah, you'll have some problems. Traditional german wheat is about 50/50 so the wheat can borrow enzymes from the malt for conversion.

 

[jjinsa]

It was 1.5kg pale malt
1kg wheat malt
0.5kg torrified wheat (unmalted)
0.15kg oats

BIAB - mash for 90minutes between 65-68C

Any suggestions ?

 

[RM-MN]

Wheat is smaller and harder than barley so you don't get as good of a crush unless you adjust the mill different for wheat. With the larger particles of grain, the wheat won't convert fully and your efficiency goes down. Crush that wheat better and your efficiency will go back up and you can hit your expected OG.

 

[IslandLizard]

+1 ^

Many LHBS have their mill set quite coarse, even for barley. Chances are that wheat malt passed mostly uncrushed, I've seen it. Milling twice won't improve that. I crush wheat, rye etc. at 0.020-0.022". That's pretty tight.

Now when the wheat actually mashes as intended, you may experience lauter problems with higher wheat percentages, since wheat contains gluey proteins and no hulls. Adding an oz (or 2) of rice hulls to that recipe will remediate that. If you BIAB, a sticky mash is not as much of an issue since you can squeeze the bag.

You could do a 15 minute protein rest around 122°F to help break down that protein matrix, which also helps in exposing the starch granules better.