Josh
WSB
Tonight I cubed 40L of Berliner Weisse wort and pitched 20L of English Wheat Wine. All brewed from the one mash.
The mash
5kg JW Pilsner malt
5kg mix of Cryer and JW Wheat malt
14g CaCl2
64C - 60 mins
70C - 10 mins
75C - mashout/sparge
English Wheat Wine
Took first runnings and 1 full batch sparge to give a full boil in the kettle.
40g UK Northdown 8.1% 45 mins
40g EKG 4.8% 15 mins
40g EKG 4.8% cube
20L into the cube.
OG 1.074
Pitched with 3L starter of WLP007 Dry English Ale yeast.
Berliner Weisse
After the first batch sparge for the Wheat Wine, I cooled the grain bed down to 40C with cold water. Then put 2 cups of Pilsner malt on top of the mash. I let the grains sour mash for 2 days. Tasted a tiny bit of the first runnings today and it was mouth puckeringly sour. Then tonight I added some hot water, took a full runnings of the mash tun. Then had 2 more batch sparges using very hot water which got the grain bed up to 75C sparge temp.
15g Saaz 3.5% 60 mins
40L into 2 cubes
OG 1.030
This will be pitched with Wyeast 1007 German Ale yeast once the stir plate is free.
I shall report back when these beers have fermented out. But things are looking really promising so far. I was pleasantly surprised how easily the 50% wheat sparged. I have a braided hose and batch sparge. In the past I have had very slow runnings using this much wheat malt. I've started adding mostly barley to the mash tun first and putting most of the wheat malt on top of that. Seems to aid in runoff speed.
The mash
5kg JW Pilsner malt
5kg mix of Cryer and JW Wheat malt
14g CaCl2
64C - 60 mins
70C - 10 mins
75C - mashout/sparge
English Wheat Wine
Took first runnings and 1 full batch sparge to give a full boil in the kettle.
40g UK Northdown 8.1% 45 mins
40g EKG 4.8% 15 mins
40g EKG 4.8% cube
20L into the cube.
OG 1.074
Pitched with 3L starter of WLP007 Dry English Ale yeast.
Berliner Weisse
After the first batch sparge for the Wheat Wine, I cooled the grain bed down to 40C with cold water. Then put 2 cups of Pilsner malt on top of the mash. I let the grains sour mash for 2 days. Tasted a tiny bit of the first runnings today and it was mouth puckeringly sour. Then tonight I added some hot water, took a full runnings of the mash tun. Then had 2 more batch sparges using very hot water which got the grain bed up to 75C sparge temp.
15g Saaz 3.5% 60 mins
40L into 2 cubes
OG 1.030
This will be pitched with Wyeast 1007 German Ale yeast once the stir plate is free.
I shall report back when these beers have fermented out. But things are looking really promising so far. I was pleasantly surprised how easily the 50% wheat sparged. I have a braided hose and batch sparge. In the past I have had very slow runnings using this much wheat malt. I've started adding mostly barley to the mash tun first and putting most of the wheat malt on top of that. Seems to aid in runoff speed.