Thinking....

[jdbooth]

-If I took my Bock recipe and made it a Weizenbock (Wheat-Bock) and used the Eisbock process, would I get a Weisbock?
-How would the addition of so much malted wheat in to the mash affect it? When reading about Dopplebocks it said that you shouldn't add more then, something like, 10% of the base grain where wheat is concerned and that it helped with head retention. (hmmm.... I guess that would make it the Viagra of homebrewing.)
-Does this only apply to the Dopplebock style or is this a general rule of thumb for all styles?
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I have a tone of questions.
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John

[BillyBock]

John: I can only answer one question for you--how does wheat malt affect the mash? It doesn't have any husk material, so when added in significant quantities you could get a stuck mash. But the solution is simple--just add some rice hulls. It'll add husk material and won't affect color or flavor. Hope it helps.
Cheers,
Bill

[Team Beer]

A buddy of mine brewed one of these up. He used rice hulls, but also employed a hotter than average sparge water ( I believe in the 180's ). According to him it didn't stick. Beer tasted great, that I know first hand.

[dartedplus]

in response to my post with a similar question about a month ago, Mesa said that it can be treated the same as barley with the exception of the rice hull thing. You just need to do the enzyme rest at 122 degrees, if you want to look up his response, I think I called my post "sparging wheat", if you want to check it and his response out

[Freon12]

Billy Bock is the man, I have made a beer with 60% wheat and rice hulls are the answer. 6 row barley is a good idea when you use soo much wheat due to the extra enzyme power to convert and 122f rest is a plus.