snottywong
Member
I recently brewed a Saison which turned out terrific, I've got some of the same yeast left over so I wanted to try a little twist on the same recipe by adding a lot more wheat to the grain bill. My goal is to make it the beer a little drier, crisper, and maybe even a little bit cloudy.
I'm thinking of using a bit of flaked wheat and considerably more malted wheat, combined they would be roughly 50% of the grain bill (give or take 10%). I've never done a mash with this much wheat, and have a few questions:
1. Any general comments on the percentage of flaked wheat, malted wheat, and malted barley, and how that will affect the beer?
2. I've been doing single infusion mashes so far, do I need to think about a 2-step infusion for any reason? If so, which rest should I be shooting for, the protein rest? Should I only do a protein rest with just the flaked wheat, or should it be with all the grain added?
3. I'm unsure about the diastatic enzyme content of flaked wheat and malted wheat. Should I be matching the weight of the wheat with 2-row? 6-row? Or do I need more barley than wheat?
Thanks!
I'm thinking of using a bit of flaked wheat and considerably more malted wheat, combined they would be roughly 50% of the grain bill (give or take 10%). I've never done a mash with this much wheat, and have a few questions:
1. Any general comments on the percentage of flaked wheat, malted wheat, and malted barley, and how that will affect the beer?
2. I've been doing single infusion mashes so far, do I need to think about a 2-step infusion for any reason? If so, which rest should I be shooting for, the protein rest? Should I only do a protein rest with just the flaked wheat, or should it be with all the grain added?
3. I'm unsure about the diastatic enzyme content of flaked wheat and malted wheat. Should I be matching the weight of the wheat with 2-row? 6-row? Or do I need more barley than wheat?
Thanks!