I’m trying a recipe I had put together for me at my local brew store I want to know from experienced brewers whether you think it will taste good its an extract batch steep the folowing english red wheat 4oz, torrified wheat 4oz, flaked red wheat 8oz, rye 8oz, cara red 2oz… malt is as follows… 6.6 lbs wheat LME, 1 lbs wheat DME… uk challenger hops 1oz at 60min, uk challenger hops 1oz at 10min so let me know what you think thanks
You want a reddish hue to your beer?
Yes I am also going for a spice character to stand to the malt and a slite banana from the yeast I’m using white labs hefeweizen ale yeast wlp300
all that flaked grain with no diastatic malt is going to lend a lot of unconverted starches and not much else. I’d add a lb of pale malt and do a teeny tiny minimash.
Ok thanks
If you don’t do the minimash, what happens to the unconverted starches?
They make your beer thick and cloudy and provide a food source for possible contamination.
It will transfer over to the boil and become “fixed” which could lead to haze in the finished beer or even allow some extra food for unwanted microorganisms to spoil the beer (pretty unlikely if your sanitation regiment is up to snuff - but still some chance).
Guess I’d better learn how to do a minimash since I want to do something similar to what Billmiller is doing. Very different beer/recipe but same idea.
Simple. Sub some of the extract for 2-row and hold at ~150-152 for an hour
How much water?
2 qts per pound of grain. Use a large grain bag, pull it, put in a strainer over kettle, pour some of the remaining hot water over the grains to get the sugars out. Basically do a mini BIAB.
I would use at least 1lb of 2-row or pils for each pound of other grains.
Yup, I can do that. Thanks Steve.
Instead of the strainer over kettle thing (after 1 hour at 150), can I just dunk/steep the grain bag in the same 4 gallons of 160-ish F water that I’m steeping other grain? Will that rinse out the remaining sugars?
you can dunk rinse. I would put all your grains in the mini mash. it’s simpler that way as you don’t have two steeping steps. you can have another pot with the remaining volume of water up to temp and dunk or you can pour the hot water over the grains as steve suggests. either way will work.
Jonathan has it dead on. That is what I meant to advise.