Wheat For Beer Brewing Easy Guide
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- Опубліковано 5 жов 2024
- A guide for the brewer to the different types of wheat and how to apply them in your recipes and brewing.
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
top of the shop video - you are the encyclopedia brittania of brewing
Cheers Gary, much appreciated.
Great info, thank you for posting this.
Thank you, much appreciated 🍻🍻🍻
Highly interesting video David. Many thanks.
Great to hear :) Many thanks :)
Always wondered what the difference was thanks David for that
Glad it helped Paul :)
Solid. Solid. Lots for me to think bout. Thanks again
Great to hear, that is the idea behind much of this :)
Great video, again! I don't really like wheat beer but I've used small amounts of wheat for head retention (~2% I think) and that works very well.
I've never heard of using raw wheat before and it seems it's not worth the bother. One thing with wheat that I've noticed is that the grains are smaller than barley so you need to use a finer setting or it will go through your mill unharmed.
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Totally agree raw wheat can be a pain to mash! I found it easier to malt the wheat myself than mash it and go through the fun!
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I'm a fan of 100% wheat beers. I overnight mash and have never had a stuck mash/sparge using this method.
I'm assuming it gets it's protein rest while cooling down.
Also clarity is great, better than maris otter or standard pale malt, using only kettle finings. My guess is having so much protein floating around helps coagulation and the beer drops clear.
Sounds all good to me :) Anything can be cleared but usually wheat is not something give clarity, it just feels wrong :)
You can take a regular recipe for a wheat beer and swop the base malt out and make it 100% wheat, adjusting to the same gravity. The rest of the recipe can stand.
I love it when my favourite channel has new content - another awesome video that tought me something! Thanks!
That is awesome to hear, thank you :)
That's a keeper, thanks David.
Many thanks Peter, glad you found it useful :)
Thanks, grate video as always David 👍👍
Thank you, much appreciated :)
Great information - but I do think you should point out Malt suppliers who provide technical malt details - e.g. Gladfield which provide a consistent repeatable quality product
Thank you. I really cannot say that when it comes to wheat sadly. I could say it when it comes to barley though :)
Amaizing Channel and yet another informative and down to earth video. I wonder if one would substitute torrified wheat with flaked wheat in a recipe calling for torrified is it straight swap 1 : 1 ratio?
Cheers
Great, thank you. Yes, it is a straight sub :)
Love the video.....Can I steep crushed wheat??
Thinking of adding 500g to a Muntons wheat beer
Thank you and sure you can :)
Love using Raw wheat in beer straight off the Header. There's is usually a bit of Chaff to assist with the sparge. Now when I brew without it I get concerned my brew day is going so q
Quickly
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Great info thanks .. just ordering my first robobrew right now, and have decided after several scientific experiments that wheat beer is better. Except for Kozel Dark ...
Thanks John. You will find my recipes work well on any brewing system, so plenty to choose from here. Yes, really like wheat myself :)
Just found Kozel is apparently a wheat lager ,, phew .. it tasted so goood. Cannot make it yet as i'm in the tropics without temp control. It will be attempted eventually though.
cheers
Yes it is a nice Czech style :)
Greetings! After scouring the internet for clarity on Midnight Wheat, I thought I'd turn to you. My question, is midnight wheat created from wheat malt or wheat seed/berries? I'm trying to understand why maltsters would bother germinating and kilning wheat if it will be roasted to this high degree - denaturing all enzymes created.
Hey :) As I understand this is kilned wheat malt. The idea being that it is dark, yet very smooth. Its an alternative to black malt.
Hi David! Any specific tips on the mash when making a wheat beer? I’m making a Hefeweizen. Let me know what you think!
I mean temp and times…
These days the wheat malt is very modified, so no special temperature is needed. A regular 65C 60 min then 75C 10 min will be fine.
Should I do a protein rest with white wheat? Im about to brew with 70% 2 row barley and 20% white wheat, and 10% rye malt. Im thinking do a protein rest with the wheat and rye and bring it up to mash temperature and add the barley. Does this sound ok to you?
Its also a biab and im brewing tomorrow so rice hulls are not possible
No need for a protein rest really these days as long as you are using modern malted wheat
With regards to white wheat and red wheat, what kind of gap on a mill do you recommend? And obviously I would use rice hulls on top of that. I've been having trouble with stuck mashes about every 2 times when I use wheat.
Tricky one to answer really. In the area I live I dont change my mill for wheat but I used to when I lived in London. All you can really do is run some through and take a look. Once you get a feel for what works the it becomes a non issue. Wheat can be a hassle but it becomes easier to work with after experimentation with crush and layering your rice hulls.
@@DavidHeathHomebrew I feel lik I'm all over the place with wheat and my mill and it's always a bare knuckle ride through a mash on my grainfather.
"The Sparge From Hell" is an Understatement!!! It's even worse if you don't sparge. Make sure you do your Math on Degrees Litner to make sure of your Diastatic Power.
Haha yup it can be a total crisis.
It WAS a Total Crisis. I had to do some remedies that didn’t work. I got 7 gallons of a foul liquid that smelled like spit. I suspect that if you did a video on “The Importance of Degrees Lintner to Brewing Wheat Beer”, you will have a video that will sleep a couple of months before it suddenly goes viral. This is an easy mistake to make by the unwary.
Yes, wheat can be painful but a joy when its done.
have you ever used wheat flour? Ive seen 1 video of someone using it to good effect
ua-cam.com/video/FGbNCN0l0us/v-deo.html
No, I have not but sure looks like something to look into. :)
Thanks for sharing :)
@@DavidHeathHomebrew no worries. It's something that caught my attention but I haven't tried it yet
Awesome, do let me know what you think. I will look at it shortly also.
Do you think I could steal wheat from my friend's chicken supply ? :)
Haha, I wouldn’t :)
Depends on your stance on chicken shit.
Would you/ have you used bulgar in a witbier? I’m trying it out next brew at about 40% of gain bill.
I have tried it in a regular wheat beer experiment. It is cheap but hard to predict yield wise. I has a nice toasted flavour but this will not fit with all styles. At 40% I think it would probably take over the flavour too much.
@@DavidHeathHomebrew just a follow up on this..i know you like feedback good, bad or just points of interest. I found a Hoegaarden clone on Brewfather that won an award that had about 44% bulgar which turned out to be very good.
Hmm thanks Sam that is interesting. Did the bulgar not overtake the beer?
@@DavidHeathHomebrew I’ve probably not the best pallet and have compared the two side by side either but I’ve given it to others who have been regular Hoegaarden drinkers and they enjoyed it.
Great, sounds promising. I will look more into it. Thanks for sharing 🍻