11 replies to this topic

[djinkc]

I'm about done mashing this11.5 gal post boil11# Malted white wheat12.5# American Pale Ale Malt1# Flaked oats1/2# Special Bmashed at 1511.3 oz Magnum pellets (12.5 AA) 600.7 oz Magnum pellets (12.5 AA) 303.5 oz Amarillo whole (10.7 AA) 202.0 oz Amarillo whole (10.7 AA) 069 IBUs, OG 1.064 anticipatedWyeast 1010 slurryHope I don't have a mashtun full of wallpaper paste........

[strangebrewer]

at 44% wheat and no rice hulls I'd be more interested in when you're done sparging vs when you're done mashing :)Otherwise looks good, definitely one way to eat your wheat-ies.

[gumballhead]

[at 44% wheat and no rice hulls I'd be more interested in when you're done sparging vs when you're done mashing +40... no rice hulls makes for long day... Wheat gets stuck and the oats make morter...do a protien rest or the oats you'll be glad you did.and by god man get some rice hulls in there ASAP.

[djinkc]

[at 44% wheat and no rice hulls I'd be more interested in when you're done sparging vs when you're done mashing

+40...
no rice hulls makes for long day... Wheat gets stuck and the oats make morter...
do a protien rest or the oats you'll be glad you did.
and by god man get some rice hulls in there ASAP.

I think it's a combination of the Coleman Extreme geometry and switching to a slower fly sparge several years ago but my usual 45/55 wheat/barley is seldom a problem. I added the oats on a whim at the last minute but really wasn't too worried. 1:15 from starting the sparge to a full boil - about usual here. Hit the preboil gravity too. Hope this is as tasty as I think it'll be...........

[Mya]

I think it's a combination of the Coleman Extreme geometry and switching to a slower fly sparge several years ago but my usual 45/55 wheat/barley is seldom a problem. I added the oats on a whim at the last minute but really wasn't too worried. 1:15 from starting the sparge to a full boil - about usual here. Hit the preboil gravity too. Hope this is as tasty as I think it'll be...........

I've never had much of a problem with wheats either, but I remember being told on the old board that the key was keeping your sparge temp high but below the tannin extracting temp of 180º F, but above 168º F, to keep the viscosity of the proteins in the runoff low.

[djinkc]

This turned out about what I hoped to brew. Sneaky too........

[shaggaroo]

cool.. how about an assessment? flavor profile etc? And why/how was it sneaky?

Edited by shaggaroo, 19 April 2010 - 08:26 PM.

[djinkc]

cool.. how about an assessment? flavor profile etc? And why/how was it sneaky?

Nice big hoppy Wheat IPA, you don't notice it's around 6.5%......... at first

[drewseslu]

I'll be home Friday!

[djinkc]

Just put the second keg on tap tonight when a keg blew. Wow. It's better than the first - nice hop bomb. A little surprised that a wheat held up that well.

[Mya]

Just put the second keg on tap tonight when a keg blew. Wow. It's better than the first - nice hop bomb. A little surprised that a wheat held up that well.

did it clear?

usually if I let wheats set for awhile they drop sparkly clear ;(

[djinkc]

did it clear? usually if I let wheats set for awhile they drop sparkly clear ;(

Pretty clear, I only dumped the first few ounces instead of a pint - which I usually do for a new keg.