Wheat recipe...?

[ambeer]

We are doing AG now and a looking for a fairly simple Wheat recipe...
anybody?
Another thing....alot of recipes call for "flaked wheat...or flaked rye". what is this exactly and can you only get it at a beer store...?
thanks for any ideas...
:D

[corkybstewart]

What kind of wheat recipe? Belgian wit, German hefe, American wheat? Do you want to use raw wheat or malted wheat?
Keep in mind that "simple" and wheat don't always work together. Wheat makes for a very sticky thick mash that is prone to sparging issues.
I can't help you with the rest of the question, I use whole kernels and mill mine, in 15 years I've never used anything flaked except oatmeal.

[ambeer]

We passed on a wheat recipe for now.....missing some of the ingredients.
Doing another SNPA clone while we are learning more about mashing and our set up...
It does make for a longer day....
Fortunatly, we enjoy the heck out of it!!
In so many ways....:D

[HarkJohnny]

for a German style hefeweizen it's pretty typical to do a 50-50 or 60-40 of Malted Wheat and Pils malt. Hallertauer for hops @ about 15 IBU (bittering only) with a german wheat yeast strain. I also used 1lb of rice hulls in the mash to provide a good lauter.

Because I'm cheap I used the Danstar Munich dry yeast and was mostly pleased. my ferm temps didn't get high enough so its not over the top phenolic but makes for an easy drinking wheat.

[BrewDog]

+1 on what Hark said. Or, sub only the yeast strain for an American Wheat.
I've done split batches where 1/2 of the wort gets wyeast 3068 and the other half gets white labs WLP320. A world of difference even though it's the same wort out of the same boil. (Both good, too).

[ambeer]

[QUOTE=HarkJohnny]I also used 1lb of rice hulls in the mash to provide a good lauter.

We have been using rice husks and it has been working great.....
until doing our first AG wheat today.....
we are getting clogged.....:confused:
but honey came up with a great idea and used air pressure back in the drain hose...
work much better but still slow...wondering why it clogged up like that..:rolleyes:

[Otis_The_Drunk]

It clogged because wheat does not have husks and also wheat has a lot of fatty acids that gum up the works. Rice hulls solve that problem.

[HarkJohnny]

We have been using rice husks and it has been working great.....
until doing our first AG wheat today.....


unless I'm reading this wrong, you don't need rice hulls in all of your mashes. just for a wheat or rye

[ambeer]

unless I'm reading this wrong, you don't need rice hulls in all of your mashes. just for a wheat or rye

Yah. We are just learning...since we clogged up so much with the wheat, and we were using rices hulls, we put a bunch more slots, holes, in our copper sparge....thinking that might have been part of a problem also...
I appreciate all the feed back.
Doing our 6th AG today...learning and making changes as we go!
:)

[MichaelM]

Jeesus.... SLOW DOWN lol try drinking the beer your brewing :) THEN make changes and see what that gets you :) hell rom the sounds of it you all have most your beer in fermenters still(atleast from the math if your only been brewing about 60 days or so...... figure atleast 2-4 weeks per primary and atleast 2 weeks for bottle conditionaing..... )

Seriously LOL brewing is fun and all but you will probably learn a bit more if you slow down.... good to get the pipeline going but wow... just wow....

[corkybstewart]

I agree that it makes sense to evaluate the results of what you've brewed before so you don't keep doing something wrong. To have 11 batches in primary or secondary and just one that you're drinking doesn't make good sense. Brew a batch, take good notes on your process and ingredients, and then evaluate. You may find that you've screwed the same thing up on every batch but you won't have given yourself an opportunity to find and fix the problem. It's quality over quantity, so far you've obviously got the quantity part figured out, it's time to start developing the quality.

[BrewDog]

+1 - You need to drink a few of them, evaluate them, and try to get the opinion of somebody else who will give you an honest no-holds-barred critique. Find a home brew club and see what they have to say. Then apply their input to your next batches.