what do you think of my
#1
Posted 24 September 2009 - 04:29 PM
any suggestions?
American Wheat
6-D American Wheat or Rye Beer
Date: 9/24/09
Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 237.36 kcal per 20 fl oz
Original Gravity: 1.043 (1.040 - 1.055)
|===========#====================|
Terminal Gravity: 1.011 (1.008 - 1.013)
|================#===============|
Color: 4.47 (3.0 - 6.0)
|===============#================|
Alcohol: 4.21% (4.0% - 5.5%)
|==========#=====================|
Bitterness: 25.1 (15.0 - 30.0)
|==================#=============|
Ingredients:
5 lb Maris Otter
.5 oz Amarillo (9.0%) - added during boil, boiled 60 min
1 oz Cascade (5.5%) - added during boil, boiled 10 min
1 lb Torrified Wheat
2 lb Wheat Malt
1 ea WYeast 1056 American Ale
1 tbsp 5.2 pH Stabilizer - added during boil, boiled 0.0 min
1 tsp Wyeast Nutrient - added during boil, boiled 0.0 min
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
Results generated by BeerTools Pro 1.5.2
#2
Posted 24 September 2009 - 05:20 PM
#3
Posted 24 September 2009 - 05:37 PM
#4
Posted 24 September 2009 - 08:08 PM
#5
Posted 24 September 2009 - 08:11 PM
#6
Posted 24 September 2009 - 08:17 PM
well I was worried about 1.) appropriate conversion of starches 2.) stuck mashes. Ive never actually made a wheat before that wasnt LME so its new territory for me. I could go to my lhbs and just pick up regular 2row tomorrow though.Most of the stuff is just nitpicky, but I would be a teensy bit worried that the character of the MO is going to overpower the wheat.
#7
Posted 24 September 2009 - 09:25 PM
Nothing to worry about here. Regular domestic 2-row will be just fine.1.) appropriate conversion of starches
Unless you are around 50/50 I wouldn't worry one bit. But to be safe, a half pound of rice hulls should ease your mind.2.) stuck mashes.
#8
Posted 25 September 2009 - 07:19 AM
#9
Posted 25 September 2009 - 07:43 AM
I agree with this. I've done 50/50 with no problems. I would bump the wheat up to at least 30%. Torrified should be fine. Preference would be 2 Row, but if MO is what you've got, frankly I'd ditch the American Wheat and brew an IPA.I guess this is highly dependent on one's set up, but I've done as much as 50/50 wheat/pils without trouble. What type of drainage do you have in your MLT?
#10
Posted 26 September 2009 - 10:31 AM
#11
Posted 26 September 2009 - 04:47 PM
#12
Posted 26 September 2009 - 05:42 PM
#13
Posted 26 September 2009 - 06:00 PM
there was a micro in Chelan Washington that used to do a 100% Weyerman Wheat malt hefe, IIRC he used a lot of rice hulls.I guess this is highly dependent on one's set up, but I've done as much as 50/50 wheat/pils without trouble. What type of drainage do you have in your MLT?
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