this will be my first crack at doing a wheat. former recipe at brewpub calls for 75% pils to 20% wheat malt ratio with a little honey malt thrown in (this is a 6 barrel batch). i was thinking of changing that ratio a little closer to 50/50%. is one type of wheat better than the other or could a mixture of different types benefit the flavor? looking for a nice easy drinking, hazy wheat that i might add some fruit extracts to through out the spring/summer (just had some abita purple haze last night and that seems to be what i'd like to match).
i am worried about the whole stuck mash issue so i thought i'd add some rice hulls to the recipe but i don't know how much?
some tips i've gotten are...
thin mash, roughly 100#grain to 1 bbl h20
couple inches of foundation h20 before mashing in
feed pils malt in first and alternate pils and wheat into hopper
use rice hulls
should i start with a 122 rest to help break it down better and help runoff? use a higher, 168, mash temp to help reduce viscosity? knife throught the bed while recirculating and sparging?
i guess i could go on and on......what tips can you guys give me?
thanks from a newbie
i am worried about the whole stuck mash issue so i thought i'd add some rice hulls to the recipe but i don't know how much?
some tips i've gotten are...
thin mash, roughly 100#grain to 1 bbl h20
couple inches of foundation h20 before mashing in
feed pils malt in first and alternate pils and wheat into hopper
use rice hulls
should i start with a 122 rest to help break it down better and help runoff? use a higher, 168, mash temp to help reduce viscosity? knife throught the bed while recirculating and sparging?
i guess i could go on and on......what tips can you guys give me?
thanks from a newbie
Comment