Help With Wheat Beer

[bloodoaf]

I soaked my wheat for the Hoegaarden for about 10 mins in hot water, blitzed it in a food processor, then added itto the mash tun. This was way beyond crushed, but worked fine for me.

[oblivious]

I soaked my wheat for the Hoegaarden for about 10 mins in hot water, blitzed it in a food processor, then added itto the mash tun. This was way beyond crushed, but worked fine for me.

Was that whole grain or flaked wheat you used

The cereal mash is a near boil to gelatinise the (whole) wheat so it can be converted in the mash

[steve_flack]

The cereal mash is a near boil to gelatinise the (whole) wheat so it can be converted in the mash

No need with wheat as it's gelatinisation temperature is 52-64C. Handy as that's pretty near mash temp.

[oblivious]

The cereal mash is a near boil to gelatinise the (whole) wheat so it can be converted in the mash

No need with wheat as it's gelatinisation temperature is 52-64C. Handy as that's pretty near mash temp.

Thats handy

[mysterio]

I've made a fair few wits now, I cook the milled raw wheat and oats before mashing. The Hoegaarden yeast that White Labs sell works well for it but t-58 works equally as well. The key is the spicing, a good ounce of coriander and some curacao orange peel at the end works nicely plus i usually use some chamomile and black pepper. I like Hallertau Mittlefruh for hopping because it has a spicy quality.

As mentioned, the key to a German weiss is less the grains you use and more the yeast (the Weihenstephan yeast is excellent) and how you manipulate the temperatures and the mash. A good german wheat can be made with 60/40 wheat to pilsner malt (even better would be to replace a proportion of the pils malt with munich malt). Essential is that WLP300 yeast.

Keep the hopping subtle I would say, any of the German noble hops work great, I wouldn't go sticking Amarillo in there or anything.