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Date: 26 Jul 2006 17:47:39
From: Adam Preble
Subject: 100% malted wheat dunkelweizen
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I have some wheat that I'm malting here, and was thinking of trying a
dunkelweizen with it by itself. I calculate that I could probably do a
good approximation with 12 pounds of malted wheat if I roast them to
20L. That's about an hour in the oven at 212F. I'd need rice hulls for
the mash.
According to some very old posts, American wheat has a lot of conversion
power so I don't see why this wouldn't work. It might not be the best
dunkelweizen ever, but it shouldn't fail.
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Date: 27 Jul 2006 02:16:11
From: Bob Devine
Subject: Re: 100% malted wheat dunkelweizen
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In article <%UNxg.9603$Cn6.6406@tornado.texas.rr.com >,
rockobonaparte@hotmail.com says...
> I have some wheat that I'm malting here, and was thinking of trying a
> dunkelweizen with it by itself.
Yes, it works if the malted wheat has enough diastatic conversion
power. So be careful with the malting process.
For flavor, most folks like a bit of barley malt. Maybe top
out the recipe at 75% wheat? A 100% wheat mash will be pretty
sticky and the resulting wort might be quite hazy if you don't
get good conversion. Be sure to use a little extra water when
mashing to reduce the chance of a stuck mess. Also, you might
need to check the
BTW, what type of wheat are you using? White/red/hard/soft?
Please let us know how it turns out. One un-answered question
in the beer research area is how stable is foam from high
percentage wheat beers. The prevaling wisdom among homebrewers
is that 5-10% really helps with head stability. In my experience
that's true. But some researchers say that the effect tops out
at about 25-30%, any higher and you get a big but unstable head.
(Please don't ask me for a reference, I've long forgotten where
I saw this. Sorry.)
Bob Devine
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Date: 26 Jul 2006 17:43:38
From: mike g
Subject: Re: 100% malted wheat dunkelweizen
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Adam Preble wrote:
> I have some wheat that I'm malting here, and was thinking of trying a
> dunkelweizen with it by itself. I calculate that I could probably do a
> good approximation with 12 pounds of malted wheat if I roast them to
> 20L. That's about an hour in the oven at 212F. I'd need rice hulls for
> the mash.
>
> According to some very old posts, American wheat has a lot of conversion
> power so I don't see why this wouldn't work. It might not be the best
> dunkelweizen ever, but it shouldn't fail.
I have malted hard red spring wheat twice, to date. I am chewing on
kernels from the latest batch.
My first batch of 2.5-3 lbs. was used as 25% of an american wheat beer
(the other 25% being unmalted hard red spring). I did a step mash,
sort of a variant on George Fix's schedule. The resulting beer is
quite good, with tremendous head and head retention. (I brew this sort
of beer often, for mainly BMC drinking people).
I will likely do a 1 gallon starter with part of the latest batch in
the next few days. I might also try a little crystal 60 and home
toasted wheat for kicks. (I usually treat my starters as a normal
batch, bottling the beer that results).
I would suggest trying it in a small batch. It might be nice to use a
weizen yeast, if you have a slurry just laying around.
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Date: 26 Jul 2006 17:48:08
From: Dan Listermann
Subject: Re: 100% malted wheat dunkelweizen
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Have you malted before? I found kilning the most difficult part of the
procedure. It is very easy to blow the enzymes. 212 F could only be done
if the malt was VERY dry. I would suggest that you make "wind malt" ( just
air dried malt using a fan) first to get the moisture out before going
higher. Green malt at 212F will convert itself to crystal malt and have no
enzyme content.
Dan Listermann
"Adam Preble" <rockobonaparte@hotmail.com > wrote in message
news:%UNxg.9603$Cn6.6406@tornado.texas.rr.com...
>I have some wheat that I'm malting here, and was thinking of trying a
>dunkelweizen with it by itself. I calculate that I could probably do a
>good approximation with 12 pounds of malted wheat if I roast them to 20L.
>That's about an hour in the oven at 212F. I'd need rice hulls for the
>mash.
>
> According to some very old posts, American wheat has a lot of conversion
> power so I don't see why this wouldn't work. It might not be the best
> dunkelweizen ever, but it shouldn't fail.
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Date: 27 Jul 2006 01:44:00
From: Adam Preble
Subject: Re: 100% malted wheat dunkelweizen
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Dan Listermann wrote:
> Have you malted before? I found kilning the most difficult part of the
> procedure. It is very easy to blow the enzymes. 212 F could only be done
> if the malt was VERY dry. I would suggest that you make "wind malt" ( just
> air dried malt using a fan) first to get the moisture out before going
> higher. Green malt at 212F will convert itself to crystal malt and have no
> enzyme content.
I have malted before, but I can't say if I've malted *properly* before.
I have a light American lager fermenting right now. Its grist had 9
pounds of the malted corn that I prepared. The directions I had for
malting corn recommended an acrospire of 2 lengths of corn. According
to New Zealand home whiskey distillers, this is overmodified.
I kilned using a 150W bulb in the oven, which got me up to 140F. This
isn't enough to blow the enzymes, and certainly not 212F. So what's
probably more important is that I haven't really kilned before.
The wheat I am malting now is sitting in trays in the hot garage, with a
fan blowing air over them. This has been going on a few days already.
I was trying to make a judgement call whether to kiln then dry or dry
then kiln, but it looks like you resolved that, and I happened to have
this batch correct (though slightly overmodified).
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Date: 26 Jul 2006 17:53:54
From: Joel
Subject: Re: 100% malted wheat dunkelweizen
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Adam Preble <rockobonaparte@hotmail.com > wrote:
>I have some wheat that I'm malting here, and was thinking of trying a
>dunkelweizen with it by itself. I calculate that I could probably do a
>good approximation with 12 pounds of malted wheat if I roast them to
>20L. That's about an hour in the oven at 212F. I'd need rice hulls for
>the mash.
>According to some very old posts, American wheat has a lot of conversion
>power so I don't see why this wouldn't work. It might not be the best
>dunkelweizen ever, but it shouldn't fail.
Malted wheat does have enough enzymes to convert itself.
When I did my "wheat wine" I confirmed this with various
sources, including a pro brewer who has enviable technical
knowledge. For mashing, he advocated a beta glucan rest
and a protein rest along with the saccharification rest.
I did that, and still had a slow runoff and scarily viscous
wort.
One thing I don't know is if toasting the wheat would
damage the enzymes.
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke
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