Slurk
Grandmaster Brewer
Hi all,
I am planning to brew BeerSmith's Wit (Belgian White). In his recipe the grain bill shows a 50/50 wheat flakes and pale malt ratio (no other grains) and a single infusion mash. I found the following information in a beer style description (BeerSmith weekly may 8. 2008) :
"Wheat lacks key nutrients and enzymes needed for proper conversion of sugars during mashing, so malted wheat is always combined with barley malt to provide enzymes for mashing and fermentation, often at a mix of between 40 and 60% wheat."
I was wondering 3 things:
1. should I "prepare" the wheat flakes one way or the other (or an extra mash step at a lower temp)?
2. my standard water to grain ratio for all my beers is 2.8 liter/1kg (in your system 0.17gallon/ounce). Should I use a different ratio for this recipe?
3. could the 50/50 wheat flakes/pale malt cause some trouble during sparging due to a sticky easy stuck sparge?
Regards,
Slurk
I am planning to brew BeerSmith's Wit (Belgian White). In his recipe the grain bill shows a 50/50 wheat flakes and pale malt ratio (no other grains) and a single infusion mash. I found the following information in a beer style description (BeerSmith weekly may 8. 2008) :
"Wheat lacks key nutrients and enzymes needed for proper conversion of sugars during mashing, so malted wheat is always combined with barley malt to provide enzymes for mashing and fermentation, often at a mix of between 40 and 60% wheat."
I was wondering 3 things:
1. should I "prepare" the wheat flakes one way or the other (or an extra mash step at a lower temp)?
2. my standard water to grain ratio for all my beers is 2.8 liter/1kg (in your system 0.17gallon/ounce). Should I use a different ratio for this recipe?
3. could the 50/50 wheat flakes/pale malt cause some trouble during sparging due to a sticky easy stuck sparge?
Regards,
Slurk