My First Partial Mash Wheat Beer

[JJB]

Hi all,

i'm looking to do my first partial wheat beer and i'm wondering if anyone has tips or recipies that they can pass on to me?? i have some experience in mashing but not with wheat. just want to know if there is anything i should know before i start??


Cheers

JB

:beerbang:

 

[piraterum]

Hey JB,

I've been making partials for a few years and found this wheat recipe works like a treat. Simple and excellent results :icon_cheers:


Malts
1kg Weyermann wheat malt (4.2 EBC)
1kg Weyermann Pilsner (3 EBC)

Extract
1.5kg Morgans wheat extract
0.5kg light dry malt extract

Hops
20g 8.1% Hallertau Aroma Hops (NZ) (60mins)

Yeast
Wyeast 3068 Weihenstephan

Brew temp 18c = cloves flavour
21c = banana flavour

Brew 19-20c gives a nice balance of both clove and banana.

 

[manticle]

Hi all,

i'm looking to do my first partial wheat beer and i'm wondering if anyone has tips or recipies that they can pass on to me?? i have some experience in mashing but not with wheat. just want to know if there is anything i should know before i start??


Cheers

JB

:beerbang:

Not really much different to regular barley malt mashing. If you are using a false bottom or copper manifold and a large portion of wheat then rice hulls can help prevent a stuck sparge.

There's no husk in the wheat so you can crack finer. Proteins in the wheat may add to final haze in the end product.

There's various steps like a ferulic acid rest at around 42 (from memory - double check if interested in doing one) that will help push clove.

That's it really. For a good German style wheat make sure you use a good wheat yeast, bitter low and use noble hops.

 

[JJB]

Cheers guys, I'll be sure to let you know how it all goes.