100% Wheat Beer

[Doc]

Has anyone here at AHB attempted a 100% Wheat beer ?
I was searching around for new recipe ideas last night, and found a 100% wheat beer from Chris ( the guy that bought us the HourglassIPA and hopping every minute ).
He uses Wheat, Crystal Wheat and Chocolate Wheat for his 100% wheat beer.
Check out his thread at HBA here.
I'm crazy enough to give it a go. Will have to get some Chocolate Wheat in first though.

Beers,
Doc

 

[bonk]

sounds like something to give a bash. who the heck sells chocolate wheat????

 

[wessmith]

Bonk, we have both Weyermann Chocolate Wheat and Carawheat available. There is also a Joe White Roasted Wheat and a Thomas Fawcett Crystal Wheat and a Roasted Wheat Malt. Just ask your usual supplier - they can order them for you if they are not currently in stock.

Wes

 

[tdh]

...and don't forget a good helping of rice hulls. 5% of grist weight is what I recall, I'd double it to be safe.

tdh

 

[timmy]

Where does all the diastatic power come from? I've been led to believe that wheat malt doesn't contain the enzymes needed.

Should be an interesting brew at the least. I'm with tdh on the hulls, i could imagine some stuck sparges with this one.

 

[Jim_Levet]

Interesting grain combo. Would a grain bag work better than rice hulls? does anybody here ever use a grain bag? Interested in hearing what you think of them.
James

 

[wessmith]

Timmy, this story about wheat malt not having sufficent enzymes pops up from time to time - it is one of the great urban myths of home brewing. Aussie Wheat malt is LOADED with diastatic power. Dont worry about the enzymes needed for conversion - they are there in abundance.

Wes.

 

[Weizguy]

Would this beer mature quite quickly, like other wheat beer?
...and can I get an opinion on how drinkable it would be for Summer weather.
U don't have to be crazy to give this a go, Doc. U just have to be keen.
Seth

 

[Doc]

Weiz,

With the carawheat and chocolate wheat and the numbers I got when I plugged it into Promash the result will be more like a Porter than a Wheat beer especially if you don't use a weizen yeast.
If you were to use a weizen yeast I'd be guessing you would end up with a strange tasting porter/dunkelweizen.
As for maturing quicker, I have no idea. Maybe Wes has more of a clue on that.

Beers,
Doc

 

[Weizguy]

Yep. Doesn't seem to suit a wheat yeast.
Prob a bit heavy for my Summer tastes, but may well get a run for Winter with a German or London Ale yeast (or London III or ESB).
Thanks for the feedback.
It goes to show that wheat isn't just for weizen.

Seth

 

[bonk]

thanks Wess, i knew about the jw roasted and tf crystal, forgot about the german stuff.

 

[JasonY]

Doc, did you end up brewing this? I am thinking of doing a wheat beer this weekend and haven't really settled on what style. Could be tempted to try this?

 

[Doc]

Doc, did you end up brewing this? I am thinking of doing a wheat beer this weekend and haven't really settled on what style. Could be tempted to try this?

Not yet Jason.
I don't have any chocolate wheat.
It will be probably in 2-3 brews time.
If you do brew it I'd be interested to hear how you go.

Beers,
Doc

 

[JasonY]

If I give it a go it will have to be using choc malt as I can't seem to find choc wheat at the moment either. Will post back if I brew it using a slightly modified grain/hop bill.

 

[JasonY]

Well I have given it a shot although I am going to have to call it a 95% wheat beer as I couldn't get my hands on any choc wheat. Efficiency suffered a bit, I think my manifold may have come loose after I stirred the sparge when it stuck . I used about 10 handfuls of rice hulls but I think it would have been a good idea to stir it up before i started sparging, it had setlled and set lick a brick. Anyway after a stir and recirc it sparged fine.

Ended up with 1.050 which is a couple of points low but I can live with it. Will be pitching some 1028 onto it tonight.

When you look at the hops that this guy used I dont know how he gets 40IBU? According to promash this was going to give me 48IBU so that will do me.

Will be interesting to see how it tastes

Grain/Extract/Sugar



   %     Amount     Name                          Origin        Potential EBC

-----------------------------------------------------------------------------

  5.0     0.25 kg.  Chocolate Malt                Great Britain  284.01    936

 88.0     4.40 kg.  JWM Wheat Malt                Australia      334.13      4

  7.0     0.35 kg.  Weyermann CaraWheat           Germany        309.07    120



Potential represented as IOB- HWE ( L / kg ).



Hops



   Amount     Name                              Form    Alpha  IBU  Boil Time

-----------------------------------------------------------------------------

 28.00 g.     Centennial                        Pellet   9.10  27.3  First WH

 20.00 g.     Hallertau Northern Brewer         Pellet   9.30  20.0  First WH

 14.00 g.     Hallertau Hersbrucker             Pellet   1.90   1.2  10 min.

 

[Doc]

Sounds great Jason. Look forward to hearing the taste tests.

Doc

 

[JasonY]

finally got around to racking this today. Obviously dark as you would expect but seems perhaps a bit cloudier from the wheat. Aroma is somewhat yeasty as can be expected with a malt background perhaps a hint of sourness. Choc malt is fairly dominant in the taste, nice balance with a moderately bitter finish. tasting very nice and I will look forward to tasting it on tap in the next couple of weeks. Haven't brewed many porters so hard for me to contrast but it is certainly looking good.

 

[Doc]

Thanks for the update Jase.
Ordered some grain today so I can brew this next Saturday.

Beers,
Doc

 

[Doc]

Now that I've sourced all the ingredients, here is my first draft on my version. Still not 100% sure of the hopping schedule yet though.

Thoughts ?

Beers,
Doc

Doc's 100% Wheat

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

23-A Specialty Beer, Specialty Beer

Min OG: 1.010 Max OG: 1.200
Min IBU: 0 Max IBU: 100
Min Clr: 0 Max Clr: 177 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 5.58
Anticipated OG: 1.055 Plato: 13.47
Anticipated EBC: 47.6
Anticipated IBU: 42.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 29.41 L
Pre-Boil Gravity: 1.046 SG 11.52 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
62.7 3.50 kg. JWM Wheat Malt Australia 1.040 4
25.1 1.40 kg. Weyermann Wheat Dark Germany 1.039 15
7.9 0.44 kg. TF Crystal Wheat UK 1.034 100
4.3 0.24 kg. Weyermann Chocolate Wheat Germany 1.035 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Chinook Pellet 12.17 31.3 60 min.
22.00 g. Hallertauer Pacific Pellet 4.20 9.0 40 min.
18.00 g. Goldings - E.K. Pellet 4.50 2.1 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1026 British Cask Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 5.58
Water Qts: 17.96 - Before Additional Infusions
Water L: 17.00 - Before Additional Infusions

L Water Per kg Grain: 3.05 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 80 Time: 50


Total Mash Volume L: 20.72 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

 

[JasonY]

Doc, drinking my one now. The flavour has certainly developed over the past few weeks in the keg. Initially I though it was underbittered but now it seems about right however a little more wouldn't be missed. Quite a dry beer probably due to using 1028. The xtal I think is about right, I can taste a bit of caramel flavour under the choc flavour. The wheat also adds that wheat bite to the beer too.

I wasn't that impressed with it a couple of weeks ago but it is now tasting quite nice

Your recipe looks quite similar to the one I brewed so I will be interested to see how you find it especially with the cask ale yeast.

=============================


A ProMash Brewing Session - Recipe Details Report

BJCP Style and Style Guidelines
-------------------------------

15-B Porter, Brown Porter

Min OG: 1.040 Max OG: 1.050
Min IBU: 20 Max IBU: 30
Min Clr: 39 Max Clr: 69 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.00
Anticipated OG: 1.054 Plato: 13.27
Anticipated EBC: 45.3
Anticipated IBU: 48.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 3.00 L Per Hour
Pre-Boil Wort Size: 26.00 L
Pre-Boil Gravity: 1.048 SG 11.80 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
5.0 0.25 kg. Chocolate Malt Great Britain 284.01 936
88.0 4.40 kg. JWM Wheat Malt Australia 334.13 4
7.0 0.35 kg. Weyermann CaraWheat Germany 309.07 120

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
28.00 g. Centennial Pellet 9.10 27.3 First WH
20.00 g. Hallertau Northern Brewer Pellet 9.30 20.0 First WH
14.00 g. Hallertau Hersbrucker Pellet 1.90 1.2 10 min.


Yeast
-----

Wyeast 1028


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 5.00
Water Qts: 15.85 - Before Additional Infusions
Water L: 15.00 - Before Additional Infusions

L Water Per kg Grain: 3.00 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume L: 18.34 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.