help with our wheat beer

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help with our wheat beer

Postby mark1964 » Wed Mar 25, 2015 17:08

Our wheat recipe needs flaked oats is this the malted flaked oats or just flaked oats. Also mm doesnt seem to sell rice hulls anyone know if i can replace these or where i can get them. Any advice on mash temp and schedule. Ill be boiling for only 30 mins

Thanks

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Re: help with our wheat beer

Postby robwalker » Wed Mar 25, 2015 17:41

Oat husks should be suitable for rice hulls. Flaked oats are flaked oats, you can sub with rolled oats or ready brek if you need to. Malted oats are malted oats, like wheat malt is to flaked wheat.
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Re: help with our wheat beer

Postby mark1964 » Wed Mar 25, 2015 17:58

thanks Rob

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Re: help with our wheat beer

Postby pittsy » Wed Mar 25, 2015 17:59

You don't want oats in a wheat beer if wanting a normal traditional recipe , you probably won't need rice hulls either as long as you do around 3.5 litres per kg .
My advice for the recipe would be ,
60% wheat
5% carahell or a light crystal ( for more of the orange type or no crystal for a yellow beer )
Pilsner malt for the rest ( I also use acidulated malt at around 3% but that's more to do with my water )
If the above grains are English or American highly modified then you mustn't mash lower than in the 60's C .
If using Weyermann grains for example then you can mash lower to start with .
English = 64c for 20/30 mins then raise to 71c until finished and mash out at 76c to help prevent a stuck mash .
German = 41/44c for 15/20 mins
55c for 20 mins
64c for 20/30 mins
71c until iodine shows convertion complete ( probably 40/50 mins )
76c for 15 mins then sparge .
If your going to bother doing the full mash I would strongly recommend using liquid yeast , my fav is wlp380 .
You can also do decoction but even I don't go that far most batches .
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Re: help with our wheat beer

Postby pittsy » Wed Mar 25, 2015 18:01

P.s is this a German or Belgian or even American wheat beer you're talking about
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Re: help with our wheat beer

Postby mark1964 » Wed Mar 25, 2015 18:03

Thanks Mark im using the wlp 630 berliner weisse yeast

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Re: help with our wheat beer

Postby mark1964 » Wed Mar 25, 2015 18:04

its close to a hoegarden clone i think i got it off a pal at work

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Re: help with our wheat beer

Postby pittsy » Wed Mar 25, 2015 18:17

oh ok then , the recipe I have is 50% pale malt 50% pale wheat malt .
Og 1032 Ibu 6 perle hops .

mash in at 40c , hold for 5 mins .
heat to 50c (55c is using pilsner ) hold for 25 mins .
heat to 63c , hold for 40 mins ,
heat to 71c , hold until iodine etc .
76c for 15 mins , sparge .
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Re: help with our wheat beer

Postby tommidolcetto » Wed Mar 25, 2015 18:23

Boil for how long?
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Re: help with our wheat beer

Postby mark1964 » Wed Mar 25, 2015 19:49

30 or 60 mins

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Re: help with our wheat beer

Postby Aleman » Wed Mar 25, 2015 19:50

pittsy wrote:P.s is this a German or Belgian or even American wheat beer you're talking about

mark1964 wrote:Thanks Mark im using the wlp 630 berliner weisse yeast

mark1964 wrote:its close to a hoegarden clone i think i got it off a pal at work

Er, Like WTF!!!!

So you are making a hoegaarden clone, with a Berliner weisse yeast? . . . Are you deliberately aiming for an infected Hoegaarden style then?

Whatever it is it will not be a Berliner (Ich Bein Nicht Berliner!!), which are low gravity, low hops SOUR as F*CK, refreshing summer beers. Whereas a Hoegaarden is a high (for the style) gravity spiced wheat beer, As Lact is very much a one dimensional flavour, you won't even be able to call it a lambic in the end, which as it uses Brett has much more depth of flavour.

I'm all for pushing the boundaries, but this sounds like one monumental mash up :ill:

please note:The use of punctuation, bold, underlining, italics, and different sized type, follows the convention used in writing, for many years, to place emphasis on the point being made, and to highlight the importance of that point in the opinion of the author. It is not the intention of the author to shout, if that was the case the author would adopt the, much more recent, convention of using all capital letters.
Albert Einstein wrote:Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
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Re: help with our wheat beer

Postby Aleman » Wed Mar 25, 2015 19:54

Just to add, if you are going for a Berliner Style you want to aim for something like 1.030 with 8IBU, 70% Pilsner and 30% Wheat malts . . . your choice of hops but go for a noble one. Short boil 15-30 minutes only.

please note:The use of punctuation, bold, underlining, italics, and different sized type, follows the convention used in writing, for many years, to place emphasis on the point being made, and to highlight the importance of that point in the opinion of the author. It is not the intention of the author to shout, if that was the case the author would adopt the, much more recent, convention of using all capital letters.
Albert Einstein wrote:Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
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Re: help with our wheat beer

Postby mark1964 » Wed Mar 25, 2015 19:58

ok i can soon use a different yeast just a bog standard wheat beer yeast? This is the first wheat beer ive ever made so need all the advice i can get lol

Last edited by mark1964 on Wed Mar 25, 2015 20:13, edited 1 time in total.

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Re: help with our wheat beer

Postby Aleman » Wed Mar 25, 2015 20:07

WLP380 would be my choice or a standard wheat beer

please note:The use of punctuation, bold, underlining, italics, and different sized type, follows the convention used in writing, for many years, to place emphasis on the point being made, and to highlight the importance of that point in the opinion of the author. It is not the intention of the author to shout, if that was the case the author would adopt the, much more recent, convention of using all capital letters.
Albert Einstein wrote:Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
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Re: help with our wheat beer

Postby mark1964 » Wed Mar 25, 2015 20:14

done thanks

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