wheat !

tonyj30 · Apr 9, 2015

hi i,m planning a 130 liter batch of a belgium triple
the recept calls for 5 kilos wheat flakes but i can,t get my hands on them at the moment!
i do have some wheat malt lying around, will that work ?
also is it possible to use wheat flour ?
if there not usable should i just shrug my shoulders and brew anyway without and maybe up the pils malt a bit or sugar ?
thanks for the advies
Tony :mug:

hannibalmdq · Apr 9, 2015

tonyj30 said:
hi i,m planning a 130 liter batch of a belgium triple
the recept calls for 5 kilos wheat flakes but i can,t get my hands on them at the moment!
i do have some wheat malt lying around, will that work ?
also is it possible to use wheat flour ?
if there not usable should i just shrug my shoulders and brew anyway without and maybe up the pils malt a bit or sugar ?
thanks for the advies
Tony

That's 11 pounds in a 34 gallon batch for anyone working in non-metric land.

What percent of the girst is that? I think you'd probably be fine subbing in wheat malt. Flaked wheat is said to be a bit wheatier, but I guess it depends how much wheat you want to come across in the final product. If it's just there to boost protein content, I wouldn't worry about the substitution very much. If your using it to impart wheat flavor you could just increase the percent of girst it represents.

tonyj30 · Apr 9, 2015

thanks for the help heres the recept
65 % pils
12% wheat flakes
12 % oat flakes
4 % munich
9 % raw sugar
tony

joyceman · Apr 9, 2015

Im imagining the stuck sparge that much wheat flour would cause. Might need a jackhammer to get things flowing.

tonyj30 · Apr 9, 2015

Im imagining the stuck sparge that much wheat flour would cause. Might need a jackhammer to get things flowing.
i think your right there

was just wondering how i could get around the wheat problem
using the malted wheat seems like the best idea
tony :tank:

stpug · Apr 9, 2015

Flaked wheat is pregelated and rolled unmalted wheat. You can sub in regular unmalted wheat berries if you'd like and have an equivalent contribution to the beer, or you can use the wheat malt. If you go the berries route then I'd get soft white wheat; crush it fine; and either add it directly to the mash or precook to better expose the starches. At 24% of your total grist, a protein rest of your unmalted grains in the 120-122F range for 60 minutes goes a long way in preventing a gluey, sticky mash.