Hefe weizen

[delboy]

Going to try something along the lines of the below on mayday.

Wheat malt 3.36 Kg
Vienna malt 1.68 Kg
Lager malt 0.84 Kg
Caramunich 0.15 Kg

20 g Saaz at 60 mins
10 g Saaz at 15 mins

Yeast: Wyeast 3068 1.5L, 48hr stir plate starter.

Any suggestions.

[mysterio]

Looks great!

[steve_flack]

With that much wheat malt be wary of a stuck mash.

[delboy]

With that much wheat malt be wary of a stuck mash.

Any precautions i can take to prevent it??

[steve_flack]

Oat Hulls? Hop and grape sell them.

[delboy]

how much would you use in a mash like this (6kg of grain).
Is there any substitute i could use (wanted to brew on monday and i doubt they could get them to me by then).
What is the likelyhood of it sticking (H&G cooler mash tun and manifold), is it a certainty or might i get away with it??

[steve_flack]

You might get away with it but all I will say is that the one (and only) time I tried a wheat beer with that much wheat in it, it stuck the mash and then protein coated the element of my kettle in the boil and it tripped out.

Worst brew day I ever had. Other people might have had better experiences!

[Matt]

Do you have the extra grain to pull the wheat back to 50%? Many on here have successfully done Phil's Hefe recipe which has it at 50%.

[mysterio]

I use a good few handfulls of oat husks in my wheat beers.

[delboy]

Do you have the extra grain to pull the wheat back to 50%? Many on here have successfully done Phil's Hefe recipe which has it at 50%.

Yeah i could do that easily, at the moment its sitting at 56%, will that 6% make a big difference??

[Garth]

With that much wheat malt be wary of a stuck mash.

Good point, I did Phil's Hefe recipe a bit back now and although it all went to plan and I had no stickies, my run-off was a fair bit slower than usual, and it did cross my mind, am I gonna have my first stuck mash here? I did a very thin mash and kept it floating while sparging, as I had heard that it may stick, don't know if this helped though.

[steve_flack]

A thin mash would help as would raising the mash temp to 77C with boiling water. A mash out step would make the mash less viscous.

Despite swearing 5 years ago 'I'm never doing another effing wheat mash!' I am going to do one soon. But I'll stick to 40% wheat.

[awalker]

I use a good few handfulls of oat husks in my wheat beers.

But how big are your hands?

[PGSteamer]

Delboy, any updates on how this one is getting along?

I did a similar recipe for an 11L batch on 2nd May:
1.1kg Wheat Malt
1.1kg Pilsner Malt
0.45kg Munich Malt

21g Tettnang at 60 mins
7g Tettnang at 15 minutes

Wyeast 3068 Yeast

I didn't add any husks to the mash and the sparge was fine.

I had my first 2 bottles of it this evening and it is by far the best beer I've ever done. There's a light maltiness backed with the banana/clove tang. Your recipe looks good, I'm interested to see how yours compares with the vienna malt.

[delboy]

Kegged it up last night, giving it periodic blasts of CO2 at 30 PSI, shall be sampling the fruits of my labour this evening, will report back when its carbed up

Had a few tastes when kegging and it is a touch on the bland side (ie fermented at too low a temp i think), hoping the CO2 brings it to life