Wheat malt

[b4dg3r]

Hey guys i want to a do a wheat beer but unsure what mallt to use, ive looked at a few websites and most of the time i get a few options like light, dark etc.

What do you guys use ?

http://www.thehomebrewcompany.co.uk/gra ... 69_73.html



Cheers Badger

 

[Rhys]

Hey guys i want to a do a wheat beer but unsure what mallt to use, ive looked at a few websites and most of the time i get a few options like light, dark etc.

What do you guys use ?

http://www.thehomebrewcompany.co.uk/gra ... 69_73.html



Cheers Badger

http://www.themaltmiller.co.uk/index.ph ... t&catId=18
Weyermann Wheat Malt Light

 

[zgoda]

Pale wheat malt. German or Belgian (Brewferm, Castle Malting).

 

[pittsy]

post your recipe if you have 1 and we'll give it a look if you like :thumb:

 

[b4dg3r]

I dont really have a recipe yet, but judging by your forum title you're the man to see.

What would you recommend for AG #2, looking for something nice and simple as im still finding my feet :)

 

[pittsy]

To get a 5 to 5.5% wheat beer (standard strength ) for a 23l brew you need 5kg of grain . I usually have 3kg of pale wheat malt (weyermann or dingeman , maltmiller) and either 2kg of pilsner malt or dingeman's pale ale malt . This will turn out quite yellow so if you want to add a touch of colour and a tad of sweetness i add 300g of carahell or caravienne or some similar crystal malt (just use 300g less pilsner/pale ale malt) . I find the german and belgian grains better for a wheat beer as they are more malty in taste than otter for example . (btw say away from 6 row malt) You can just mash at 66c for 60 to 90 mins or if you can mash at 63c for 20 mins (this gives you a nice dryish beer which wheat beers actually are they seem sweet because of low hop use) then add more hot water and finish mashing at 71c for approx 45mins ( this will give you better head retention and a fuller mouthfeel .
Make sure you boil for at least 70 mins but 90 is better .
hops i use hallertauer Hersbrucker mostly and around 15 to 20g at start of boil(15g for a 70 min boil) and 10g to 15g at 15mins .
Whitelabs do 3 great wheat (not including american wheat yeast which ain't fruity at all ) strains wlp300 ,classic of classic strong banana and some clove .wlp380 my fav banana , clove and hints of vanilla and wlp351 some clove some banana nice and crisp . 18c ferment will give some clove almost no banana and more crisp ,20c is best imo with lots of everything (depending on yeast) and 22c will give mega banana and some clove , don't ferment at 24c or above it will thin taste and be a bit too much in flavours .
:thumb:

 

[b4dg3r]

sounds like a plan, thanks for taking the time to go through that.

Definitely prefer the banana over the clove flavor so ill go for that one, ill let you know how it turns out


Cheers badger

 

[b4dg3r]

Hey pittsy (or anyone else :)

Just thinking, seeing as wheat beers are traditional cloudy i don't suppose you add any Protofloc or anything like that ?

 

[pittsy]

no clearing agents wanted or needed . Infact it ain't as easy as you might think to maintain a cloudy beer .

 

[Awfers]

I can second Weyermann Pale Wheat Malt for a traditional Weissbier.

Dark wheat malt can be used in a Dunkles Weissbier, but not as a main ingredient in a normal weissbier.

 

[brewtim]

Whitelabs do 3 great wheat (not including american wheat yeast which ain't fruity at all ) strains wlp300 ,classic of classic strong banana and some clove .wlp380 my fav banana , clove and hints of vanilla and wlp351 some clove some banana nice and crisp . 18c ferment will give some clove almost no banana and more crisp ,20c is best imo with lots of everything (depending on yeast) and 22c will give mega banana and some clove , don't ferment at 24c or above it will thin taste and be a bit too much in flavours .
:thumb:

Pittsy, would you recommend WLP351 at 18 C for the max clove (combined with 45 C ferulic acid rest)?

:

 

[pittsy]

max clove is wlp380 at 20c will have banana and some vanilla, wlp351 least banana some clove , if at 18c little clove , no banana but crisp clean taste , wlp 300 least clove strong banana at 22c , some clove and good banana at 20c .

To get the best out of step mashes try and use german and belgian malts as they are often slightly less modified than british malts and will benefit more from the rests .
i mash in at 41c and often do 15 to 20 mins
then get the temp to 50/52c and leave here for 30/45 mins , if doing decoction do here after 15 mins in .
Then 63c only for 20 mins , this is the real start of the mashing for the sugars and 20 mins is about right for dryness if you want it really dry do longer or thicker beer only 15 mins .
next 71c for 45 mins or until iodine test confirms done (sometimes 30 mins is enough but always after 45 for me ) 71c is to give beer body .
:thumb: