Canadian Eh!L Posted November 5, 2011 Share Posted November 5, 2011 Hey Gang, I'm looking to put down a brew using a healthy amount of wheat malt (grains). I've only used wheat grains once before and that was in a brew I put down last week.[roll] This is what I was thinking. 1.7Kg OS Draught 500g LDM 500g Wheat Malt(cracked & steeped 30mins) 250g Crystal Malt(cracked & steeped 30mins) 21L water 20g Willamette (20mins) 20g Cascade (5mins) 20g Willamette (dry hopped) US-05 (brewed on the trub) I'm wondering what I might expect from using this amount of Wheat malt. Any thoughts? Suggestions? Link to comment Share on other sites More sharing options...
weggl Posted November 5, 2011 Share Posted November 5, 2011 Chad, why not use WDME? I have used it in a few brew, good stuff.[cool] Warren Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 6, 2011 Author Share Posted November 6, 2011 Warren, I can't get WDME around here.[annoyed] Not to mention I have 1kg of Wheat Malt and I'm in an experimental mood.[cool] Link to comment Share on other sites More sharing options...
Guest Posted November 6, 2011 Share Posted November 6, 2011 I haven't used wheat [innocent] but experimenting sounds the way to go. Let us know how it turns out Chad. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 6, 2011 Author Share Posted November 6, 2011 Bill, I put this one down as OP. We'll Keep you posted.[wink] Link to comment Share on other sites More sharing options...
Hairy Posted November 6, 2011 Share Posted November 6, 2011 I'm wondering what I might expect from using this amount of Wheat malt. You can expect more wheat malt in your beer [innocent] Chad, do you have to mash the Wheat malt or just steep it at 65-70 degrees? Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 7, 2011 Author Share Posted November 7, 2011 Well... I don't really know the difference between mashing and steeping. For this brew I brought 4L water to a boil then took it off the heat and added my cracked grains. After 30mins I sparged will 3L cool water. I then brought the "liquor" back up to a 20min boil for my hops adds. Is this mashing or steeping?[sideways] Link to comment Share on other sites More sharing options...
Hairy Posted November 7, 2011 Share Posted November 7, 2011 That is steeping. Mashing is essentially the same as steeping although it is usually over a longer time period (say 60 min) and at a constant temp (say somewhere between 65-68 degrees). The only reason I asked is that if a grain needs to be mashed, then steeping at high temps may not extract the sugar. I'm not an expert at mashing so perhaps someone else can help. Here is a link which may explain it a little better: Mashing vs Steeping Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 7, 2011 Author Share Posted November 7, 2011 Well it looks like I buggered that one up![annoyed] Thanks for the read, Hairy. From what I can gather from your link and what I came up with on my own is wheat malt should be mashed. I really was looking to get some sugars from the wheat malt othwise I think my wort's OG will be too low (I didn't take a OG because I brewed on the trub).[pinched] I really wasn't thinking I guess. I just went ahead and did the same procedure with the wheat malt as I do with crystal malt. Maybe I should do something crazy to save this one like dissolve another 500g LDM in 2L of water and add it to the brew.[unsure] Link to comment Share on other sites More sharing options...
Guest Posted November 7, 2011 Share Posted November 7, 2011 but experimenting sounds the way to go. Depending how long you steeped the wheat for and at what temp to how much sugars you will get from it. Although I am assuming you may have just cracked the grain. Nevertheless, you would still get some benefit. As far as I understand a lot of the extraction comes during the early stages of a mash so you will get some sugars in there. Link to comment Share on other sites More sharing options...
PB2 Posted November 7, 2011 Share Posted November 7, 2011 Don't be too worried. You've handled the crystal in the correct manner. The Wheat Malt, steeped at temps above 70C will add dextrins (body) to the brew - it should be okay, but maybe a little cloudy - nothing wrong with that. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 7, 2011 Author Share Posted November 7, 2011 The Wheat Malt' date=' steeped at temps above 70C will add dextrins (body) to the brew - [/quote'] Hi Paul, Do you think there is enough fermentables in this brew. Maybe a Mid-strength? Which wouldn't be too bad![innocent] Link to comment Share on other sites More sharing options...
PB2 Posted November 7, 2011 Share Posted November 7, 2011 yes, a mid-strength brew with good body and hop character - should be good.. Link to comment Share on other sites More sharing options...
Guest Posted November 7, 2011 Share Posted November 7, 2011 what I understand is that Wheat malt (grains)is that it has no enzyme activity of it's own and needs to be mashed with grains with enzyme activity (high is reccomended) at about 20% max of the grain bill, this not done I cant say if any/some/??? of the starches will be converted... affect? Let us know!! lol Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 7, 2011 Author Share Posted November 7, 2011 affect? Let us know!! lol [annoyed] Link to comment Share on other sites More sharing options...
Guest Posted November 7, 2011 Share Posted November 7, 2011 so I guess if you wanted to retry... what I would do is a mini mash... get a Kg of Pale malt and 200g-250-g wheat malt and have a crack at a propper partial... sounds like you are almost there already... its just a longer boil to reduce the DMS blah blah protiens etc.. and you are there!! Link to comment Share on other sites More sharing options...
Hairy Posted November 7, 2011 Share Posted November 7, 2011 Chad, I wouldn't worry too much about it. The hardest thing with mid-strengths is maintaining the body of the beer. You may have done that. In case you are interested, here are a couple of links on partial mashing procedures. These are some easy to do stove top mashes. Partial Mash 1 Partial Mash 2 Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 7, 2011 Author Share Posted November 7, 2011 Thanks again, Hairy! In fact I've been studying up the subject today and a partial mash is in the near future. All in the pursuit of the best beer in the World![biggrin] Link to comment Share on other sites More sharing options...
PB2 Posted November 7, 2011 Share Posted November 7, 2011 what I understand is that Wheat malt (grains)is that it has no enzyme activity of it's own and needs to be mashed with grains with enzyme activity (high is reccomended) at about 20% max of the grain bill' date=' this not done I cant say if any/some/??? of the starches will be converted...[/quote'] You might be thinking of unmalted wheat?? Malted Wheat has similar diastatic power (enzyme activity) as Malted Barley. [biggrin] Link to comment Share on other sites More sharing options...
Guest Posted November 7, 2011 Share Posted November 7, 2011 to a point.. " Compared to barley malt it has a slightly higher extract, especially if the malt is milled somewhat finer than barely malt. European wheat malts are usually lower in enzymes than American malts, probably because of the malting techniques or the varieties of wheat used. " yes and no... kinda depends on quite a few factors... though you dany always believe what you read [bandit] but sometimes look for the middle ground... further reading here on wheat malt and environment Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted December 24, 2011 Author Share Posted December 24, 2011 Hey Gang, I just had a couple samples of the "Willamette Wheat Ale". This brew was an experiment remember? I had not made a brew using wheat malt grains before, nor had I used Willamette hops in a brew. So, it was hard to know what to expect. First impressions were a very nice head and a distinctive cloudiness of a wheat beer[cool] . The taste test proved to be... Well, Zesty! I find the Willamette to be over the top in the first taste be then the second and third I was begining to appreiciate the flavour. I think it shows promise but need some time in the bottle. This does not seem like a mid-strength at all. It has plenty of body and hops character. Link to comment Share on other sites More sharing options...
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