RWurster
Active Member
- Joined
- Apr 4, 2022
- Messages
- 29
- Reaction score
- 18
First beer I ever brewed was a 100% wheat beer and I made it according to the basic brewing guys video. I just finished malting 30# of wheat so I will be brewing their recipe again. The biggest reason I started with a 100% wheat beer is that wheat was the only grain I had on hand as I bought 500# of raw wheat from a local farmer. Every 3rd batch of beer I brew is the 100% wheat beer, I really enjoy the taste. The only problems I have had is incomplete conversion of the starches to sugars (iodine test) but my OG have always been between 1.048 and 1.052. I like the 100% wheat batches more than other hefeweisen I have brewed but I think its the hops that make that difference (Hallertau vs Saaz).
One good question is how to make the conversion of starches to sugars more complete in the wort. The basic recipe with malted wheat is:
rest @ 114 for 25
take out 40% decoction and bring to 157 for 20, boil for 20 then add back
bring to 147 for 20
bring to 158 for 30
then 168 for mashout <--- (iodine test black but hitting preboil OG)
remove grain and start 90 minute boil
Does the incomplete conversion even matter since the OG is attained? maybe a longer rest somewhere?
One good question is how to make the conversion of starches to sugars more complete in the wort. The basic recipe with malted wheat is:
rest @ 114 for 25
take out 40% decoction and bring to 157 for 20, boil for 20 then add back
bring to 147 for 20
bring to 158 for 30
then 168 for mashout <--- (iodine test black but hitting preboil OG)
remove grain and start 90 minute boil
Does the incomplete conversion even matter since the OG is attained? maybe a longer rest somewhere?