Protofloc, Irish Moss etc with Belgian Wheat Beer

[Hobbins]

Just started a mash for Belgian Wheat Beer

It's occured to me that I can't ever remember seeing anyone using protofloc, Irish Moss near the end of the boil.

So you not need to with a wheat beer to preserve it's cloudy nature? Thanks for any tips people.

 

[pittsy]

You got it , no irish moss needed etc , infact when you pour your beer tip the glass almost horizontal and fill (massive head otherwise) then when 1/3 left in bottle give it a gentle (bottle) swish to get the sediment/yeast into the brew and finish the pour . This will help retain the cloudy look . You will also want around 150g of sugar for a 23l brew to carb brew .

 

[Hobbins]

Thanks so much. The boil has been on for around 15 mins now. Smells lovely. Very wholesome. I'll put a few photos and stuff in the brew days section when I'm all done. Using a stepped mash as I BIAB and can control the temps quite easily. Never done one before.

 

[pittsy]

wonderful , i didn't mention cuz many can't be bothered , step mashing helps produce wonderful tastes that the yeast make , i have been doing 41c ,50c ,64c , 71c . Modern malts don't need much time on 50c (protein rest ) so 20 mins will do , plus if you want more clove, do a longer 41c rest (15/30 mins) and 64c needs only 20/30 mins to get more fermetables and 71c will help give it body so again only around 20 mins needed there , good luck :

 

[Hobbins]

wonderful , i didn't mention cuz many can't be bothered , step mashing helps produce wonderful tastes that the yeast make , i have been doing 41c ,50c ,64c , 71c . Modern malts don't need much time on 50c (protein rest ) so 20 mins will do , plus if you want more clove, do a longer 41c rest (15/30 mins) and 64c needs only 20/30 mins to get more fermetables and 71c will help give it body so again only around 20 mins needed there , good luck :

I was copying one of your old recipes for the step mashes :thumb: