hefe

[danb]

Right I'm dying to to get this on. I've got 2 fridges in the shed. One has a pilsner in which will be dropped down to lager tomorrow and the other an apa that will be lowered to clear soon which could be done at ambient in the shed but once bottled will need to go in the fridge to condition. Or will it carb at 10'c? Just slower.
Then the hefe can go in the fridge. :thumb:

Any suggestions to get this going? Cheers

 

[danb]

Will be brewing this at the weekend, any ideas what to aim for with water? Do I go for the lager profile?
Thanks

 

[pittsy]

Not as light as a lager , you can have more calcium up to 100 ppm but more than 50 ppm . It is better to get sulphate below 100 ppm and chloride too but have a ratio more towards malty (chloride) .RA around 10 to 50 ppm .

 

[danb]

Playing with brewers friend I can hit the light and malty profile with 8ml ams.
I get
Ca 70
Mg 11.7
Na 19
Cl 103
So4 62
46ppm caco3
Ra -10

So4/cl ratio 0.6-malty

This should be fine? Thanks

 

[pittsy]

seems like it'll do fine .

 

[danb]

Should of really checked before now how much grain I have left, thought I had about 1.5kg of m/o left.
I have 900g which with 3.5kg wheat malt and a touch of crystal, puts the wheat at 75% of the grain bill. Is this too much?
Thanks

 

[pittsy]

Depends on where the wheat is from , I'd say you'd be ok . 70% is often the max but some can do 75% I'm sure you'll be ok . If you do a wheat again try german or belgian wheat with either belgian pale ale or german pilsner malt . It will be even better imo .

 

[danb]

Its English wheat malt but will definitely go with your suggestions for the next. What problems am I likely to encounter and how to sort them. Thanks

 

[pittsy]

I think English is less than 75% but should be ok . You may get a stuck mash (just slice through the mash if that happens ) and wheat needs the enzynes from 2 row malt so % is a guide line . Not tried brewing with more than 70% to be honest .

 

[danb]

I'll grab another 500g m/o to make sure it will be OK. :thumb: