Roasted Wheat

[Darc]

Hi all,

Recently come across an obscenely large amount of Gladfield's Roasted Wheat and I want to use large amounts of it, I'm pretty new to brewing so inventing my own recipes is a struggle, I can't find any that contain Roasted Wheat, especially in large amounts.

Any suggestions on how I could incorporate this into a beer? I am considering a Dunkelweizen but all suggestions are good.

 

[sponge]

I've made a couple of stouts using ~10% cold-steeped midnight wheat (aka roasted wheat) as the roast addition, and could probably have gone higher still.

It's much more mild on the bitter/harsh roast flavours than roast barley but will give a real dark colour.

 

[Screwtop]

Great in Porters. An old recipe from a good source.

Screwy

Recipe: JS Porter Clone

Recipe Specifications
--------------------------
Volume: 24 l

Brewhouse Efficiency: 75.00 %

Boil Time: 90 Minutes

    
4.460 kg              Pale Malt      94.1 %        
0.160 kg              Chocolate Malt         3.4 %         
0.120 kg              Wheat, Roasted         2.5 %         
17.00 g               Super Alpha [12.00 %] - Boil 60.0 min    29.2 IBUs     
25.00 g               Fuggle [4.50 %] - Boil 10.0 min     3.2 IBUs      


Protein Rest      Add 13.3 l of water at 61.2 C           55.0 C        10 min        
Saccharification  Heat to 66.0 C over 15 min              66.0 C        60 min        
Mash Out          Heat to 77.0 C over 15 min              77.0 C        10 min        

Sparge: Fly sparge with 23.4 l water at 78.0 C

Notes:
It was made Using Tooheys #1 Lager yeast.  Use 05 ale yeast if you like.

 

[Darc]

So I can use it to substitute midnight wheat in a recipe?

 

[sponge]

Bang on. Midnight wheat is roasted wheat.

 

[Fourstar]

I've brewed a pretty mean porter with roasted wheat as the roast malt bill. I started from a "sublimely self righteous" clone and transformed into a porter.

Ive taken roast wheat up to 15% with great results. You can make it a smoked porter by subbing out 50% of the basemalt bill with smoked malt. I currently have one on tap with 3% roast barley from the base malt. Came out beautiful.

OG 1.058
IBU 50

65% Ale Malt or Maris Otter (or 50% smoked malt w/15% base of your choice)
10% munich malt (sub to Maris Otter if using as the base, the munich is just to trick up cheap flavourless Aussie ale malt.)
8% Caraaroma
5% Caramunich
12% roasted wheat

45IBU @ 60min
5 IBU @ 15 min

Hops - your choice

Ferment with 1056/US05 or 1968 Fullers Yeast if you want it with some yeast character.

enjoy!

 

[Darc]

Thanks!

Basing roughly on what you've said I'm gonna try this tomorrow


Four Quarters Porter
Robust Porter

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.250
Total Hops (g): 60.00
Original Gravity (OG): 1.062 (°P): 15.2
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.09 %
Colour (SRM): 41.9 (EBC): 82.4
Bitterness (IBU): 46.3 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.500 kg Maris Otter Malt (72%)
0.950 kg Roasted Wheat (15.2%)
0.500 kg Caraaroma (8%)
0.300 kg Caramunich II (4.8%)

Hop Bill
----------------
35.0 g Centennial Pellet (9.7% Alpha) @ 60 Minutes (Boil) (1.5 g/L)
25.0 g Willamette Pellet (7.1% Alpha) @ 15 Minutes (Boil) (1.1 g/L)

Misc Bill
----------------

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Wyeast 1056 - American Ale

 

[Ducatiboy stu]

Roast wheat sounds a bit like Caraffa 3 in that it is nice and smooth in stouts and porters