archthered
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- Aug 7, 2013
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OK so I've been doing all grain long enough to start creating my own recipes. I am now making my first recipe with any significant amount of adjuncts and I would like comments on a few things. Here is the recipe:
5 Gallon batch, final volume
Malt: 5 lbs Wheat, Unmalted
3 lbs Pilsner (2 Row)
1 lbs Pale Malt (6 Row)
1 lbs Oats, Flaked
Hops: 0.60 oz Cascade =5.50% Boil for 60 min
0.50 oz Crystal =3.50% Boil for 10 min
Spice: 1.00 tsp Cumin, 0.50 oz Coriander Seed, and 0.50 oz Orange Peel Boil 5 min
Yeast: Wit Omega #OYL-030
Other: 1 lbs Rice Hulls
Process: Infusion at 122 for 20 min (Protein rest), decoction and let sit at 144 for 20 min (first Sac rest), decoction and let sit at 155 for 20 min (second Sac rest), Mash out at 168, add rice hulls before sparging, then boil.
Thoughts: 1# six row is to add enough enzymes to deal with the large amount of adjuncts. I'm doing a protein rest because I feel like with this much unmalted wheat it will be needed so it won't be so gummy so I can actually lauter, and so I can actually get starch conversion, but I'm only doing it for 20 min because I still want that wheat haziness and head retention. Rice hulls in just before mashout because they are not really functional until then and adding them thickens the mash and saccrification does a bit better when thin so add just before using it. I don't want a ton of orange on it.
Questions: Do I really need the six row malt? (It's not a part of traditional recipes so maybe it's not needed)
Am I using too much adjunct? I know 50% wheat is pretty standard for Wit but is it usually less if you add oat as well?
Has anyone tried Cumin in a Wit and if so how much and what were the results? I've heard of it being used and like the idea but only want a touch of it and mostly on the nose.
Will this really work with so much adjunct and so little barely?
Comments:
Oh wait that's your part
5 Gallon batch, final volume
Malt: 5 lbs Wheat, Unmalted
3 lbs Pilsner (2 Row)
1 lbs Pale Malt (6 Row)
1 lbs Oats, Flaked
Hops: 0.60 oz Cascade =5.50% Boil for 60 min
0.50 oz Crystal =3.50% Boil for 10 min
Spice: 1.00 tsp Cumin, 0.50 oz Coriander Seed, and 0.50 oz Orange Peel Boil 5 min
Yeast: Wit Omega #OYL-030
Other: 1 lbs Rice Hulls
Process: Infusion at 122 for 20 min (Protein rest), decoction and let sit at 144 for 20 min (first Sac rest), decoction and let sit at 155 for 20 min (second Sac rest), Mash out at 168, add rice hulls before sparging, then boil.
Thoughts: 1# six row is to add enough enzymes to deal with the large amount of adjuncts. I'm doing a protein rest because I feel like with this much unmalted wheat it will be needed so it won't be so gummy so I can actually lauter, and so I can actually get starch conversion, but I'm only doing it for 20 min because I still want that wheat haziness and head retention. Rice hulls in just before mashout because they are not really functional until then and adding them thickens the mash and saccrification does a bit better when thin so add just before using it. I don't want a ton of orange on it.
Questions: Do I really need the six row malt? (It's not a part of traditional recipes so maybe it's not needed)
Am I using too much adjunct? I know 50% wheat is pretty standard for Wit but is it usually less if you add oat as well?
Has anyone tried Cumin in a Wit and if so how much and what were the results? I've heard of it being used and like the idea but only want a touch of it and mostly on the nose.
Will this really work with so much adjunct and so little barely?
Comments:
Oh wait that's your part