wheat

Anybody have experience with this yeast. Brewed a wheat beer with 50% lager malt & 50% Wheat. Mashed & 43 degrees for 20mins, then 67 degrees for 40mins & mashed out for 15mins. OG was 1050. Chucked in a re-hydrated pack of M20 at 20degrees and fermented at 19degrees. It took off like a...

Title says it all: what mash thickness is ideal for a hefeweizen? I used 3L/kg for a witbier recently, and it was difficult when it came to heating the mash to reach steps, and spargin to an extent due to the mash thickness. I have read examples of a mash thickness of 4L/kg (e.g. braukaiser) for...

Anyone have any experience of using torrified wheat in witbiers as the main component? I'm considering a grain bill of 45% pilsner, 45% torrified wheat, and 10% oats, but would that volume of torrified wheat cause issues with conversion/hitting target gravity? The recommendations for torrified...

Hi all, I've been brewing meads/melomels/fortified wines for a couple of years but following growing a glut of raspberries decided to give a raspberry beer a go. After a lot of reading I decided on the below recipie for 2 gallon yiels: 1.7kg black rock wheat malt extract 2 gallons bottled...