Flour Potential

[rwmingis]

Hi all,

I'm putting together a recipe for my next Hefeweisen this weekend, and I want to try a bit of plain wheat flour as an adjunct. People have told me that it will make a crisper beer. Does anyone know what extract potential in ppg or equivalent FGDB I should use in my calcs. Was thinking of using half a kilo in about 26L. Does plain mean not bleached or raw?

Also, I have got my hands on some some Nelson sauvin hop which are pretty hard to find. Was thinking of using them in the recipe in a very small amount, say 10gm. But am a little worried about a clash with the WLP300 banana esters. I could just ferment at 17C but I reckon a bit of the banana flavour will still come though from experience. Mind you I had a fiddle with orange peel with the same yeast on a 4L batch at 0.5gm per Litre and it wasn't too far wrong.

Any comments or suggestions would be greatly appreciated.

Cheers,

Rob

 

[Adamt]

For a true-to-style hefeweizen you should use some more neutral hops, and shouldn't use orange peel.

I'm guessing you're mashing? Otherwise you shouldn't use flour. No reason to bother with flour in the mash either... all it does is add the the chance of a stuck sparge. I'm not sure what "crisper" means, if you want it drier just mash lower.

 

[PostModern]

Another case of mistaken identity between wit and weizen methinks.

Advice from PoMo: work out which you are brewing then choose your ingredients to suit.

Weizen: Malted wheat and pilsner malt, noble hops and weizen yeast.

Wit: Pilsner malt, unmalted wheat (flour works), oatmeal, orange peel, coriander, wit yeast.

 

[rwmingis]

Yes, definately mashing. I'm just trying to use what I have at the moment, and get on to the next style. I'm building up to many ingredients and not enough beer!

I'm a bit short on malted wheat, so thought i'd add a bit of wheat flour to make up for it, and experiment (and to get me over the 50%) At the mom, the flour is only 9 percent...

Just loaded up on rice hulls so should be right for the sparge

I agree, I think the sauvin hops should be saved for the wit, or some kind of pale ale, just had to buy them when i found 'em!

 

[kevo]

Is wheat extract about a 40/60 blend barley/wheat? generally?

Kev

I'm thinking if I use an extract for a wheat beer, I've already got my proportions of barley/wheat? approximately.

 

[buttersd70]

Is wheat extract about a 40/60 blend barley/wheat? generally?

Kev

I'm thinking if I use an extract for a wheat beer, I've already got my proportions of barley/wheat? approximately.

give or take 5%. most appear to be around the 60w/40b. Muntons is 55w/45b.

 

[Screwtop]

Have used flour before to 10% of grist, potential gravity 1.035 same as flaked wheat etc, spelt flour adds a nice dimension. Beware the grainbed packs down during lauter when using flour even at 10%.