Wereymann wheat

[JapanBrew]

Need some help. There's not a lot of selection here in Japan and a lot less description of kinds. I know Wereymann has different kinds of wheat but the site in Japan, in Japanese says the kind they sell is a 3.8 EBC. Does anyone know if this kind of wheat could be used for head or is it mainly for wheat beers?

 

[TheRedDarren]

Yes, any type of wheat is high in the proteins you want for head retention.

 

[JapanBrew]

Thanks. I just ordered 2 kg of it to add to different brews.

 

[MyQul]

Good that you've got what you need. But I was going to say, if you couldnt get the wheat malt I've read you can use breakfast cereal such as shredded wheat or wheatabix for the same effect
Also in your postion of limited grain selection I would be looking into how to 'make' other grains such as brown malt (I believe you can just put pale malt into the oven for a certain amount of time at acertain temp) and we had a thread the other day discussion making your own different types of crystal malt. Apparently there are lots of videos on youtube about creating your own malt types

 

[JapanBrew]

Thanks MyQ. Sounds good. I'm going to get into rice beer. But with an ale twist to it.

 

[JapanBrew]

Feedback please!!
Never used wheat so not to sure on the quantities.... I just want a little protein boost. I am doing a small 7 liter batch. I'm using 1.2 kg of Pilsner 300 grams of pale ale and 300 grams of Munich. I added a small amount, 50 grams of wheat. Will this do anything or not?

 

[TheRedDarren]

Id go with about ten percent, so say 180g?

 

[TheRedDarren]

aS its from Weyermans I assume it malted wheat? As opposed to torrified?

 

[Tony1951]

Good that you've got what you need. But I was going to say, if you couldnt get the wheat malt I've read you can use breakfast cereal such as shredded wheat or wheatabix for the same effect
Also in your postion of limited grain selection I would be looking into how to 'make' other grains such as brown malt (I believe you can just put pale malt into the oven for a certain amount of time at acertain temp) and we had a thread the other day discussion making your own different types of crystal malt. Apparently there are lots of videos on youtube about creating your own malt types

I read about people using toasted, stale bread in the mash. I think that was for the same purpose. I'm sure google will turn something up....

Yes - here for starters ->

https://munchies.vice.com/en/articl...ftover-bread-could-help-end-global-food-waste

https://www.google.co.uk/search?q=b...ULq3rfgD#q=beer+++mash+++toasted+bread+++head

 

[JapanBrew]

Red, thanks. I'll try to keep it around 10% next time. But I'll see what this little bit adds.
It was supposed to be an easy brew day... Nope!!! My valve on the boiler started leaking.... Mid way had to re seal the threads.

 

[JapanBrew]

Tony thanks for the post. Very interesting. Gets you thinking what other things could be used!?!?

 

[Tony1951]

Tony thanks for the post. Very interesting. Gets you thinking what other things could be used!?!?

Those 'toast' beers seem to have been well received. When you think about what goes into bread, there isn't much to distinguish it in a mash from actual wheat.

White bread is made of - wheat starch, salt, yeast, oil and maybe a splash of vitamin C. Only the salt might raise an eyebrow as something to go in a beer mash, but there isn't a lot of it and anyway - we know proper breweries have been using it. I liked the idea of the degree of toasting adding to the caramel tastes. I might look into this more and try it in a pale ale sometime. If you weighed it out and didn't exceed sensible levels for the diastatic power of the pale malt, it would be OK I think.

EDIT:

Here is a recipe -> http://www.toastale.com/toast-ale-recipe/