james_cornell
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- Apr 28, 2015
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I brewed the wheat IPA recipe here: https://byo.com/stories/issue/item/3112-wheat-ipa which calls for almost 100% white wheat. My efficiency tends to hover around 75% but in this case it dropped to 54%. A quick search of the internet found a bunch of people with efficiency issues when using large amounts of wheat malt so maybe I shouldn't be so surprised.
I double milled the grain at my LHBS and the crush looked fine but I always do that anyways. There was nothing different about this brew day from any other. I batch sparge and hit my mash temp and volumes perfectly - nothing in particular that I could attribute the low efficiency to except the large amount of white wheat malt.
SO here's my question, like I said I found a bunch of people who had similar problems with wheat malt, but not white wheat malt specifically (and the couple times I have found people talking using large amounts of white wheat malt they reported high efficiencies). White wheat malt has a diastatic power of 130 while 2-row is 120, which if I understand that correctly means that it shouldn't present any problems with efficiency that 2-row doesn't. So does the fact that the grain build was largely white wheat malt likely explain the huge drop in efficiency or should I look for another cause?
I double milled the grain at my LHBS and the crush looked fine but I always do that anyways. There was nothing different about this brew day from any other. I batch sparge and hit my mash temp and volumes perfectly - nothing in particular that I could attribute the low efficiency to except the large amount of white wheat malt.
SO here's my question, like I said I found a bunch of people who had similar problems with wheat malt, but not white wheat malt specifically (and the couple times I have found people talking using large amounts of white wheat malt they reported high efficiencies). White wheat malt has a diastatic power of 130 while 2-row is 120, which if I understand that correctly means that it shouldn't present any problems with efficiency that 2-row doesn't. So does the fact that the grain build was largely white wheat malt likely explain the huge drop in efficiency or should I look for another cause?