Thick Wheat Ale & alcohol level concern

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Thick Wheat Ale & alcohol level concern

Postby zeno » Fri Jan 31, 2003 8:12 am

I'm working on a wintery brew. I want to achieve a similar thickness to Sam Adams winter (a bock).

My question.. How do I go about achieving this? I'm not looking to copy Sam Adam's, I just have no guage as to how much wheat I should use to achieve a thicker beer. What I have so far:

6.6 lbs Light Malt Extract (liquid)
2 lbs Dry Wheat

.45 lbs 2-row
.45 crytal 60L
.3 chocolate
.13 black roast

This also puts the OG at ~1.07 and alcohol at ~7%/V.. Is my ale yeast going to be able to handle this?
zeno
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I would use Dextrin malt.

Postby Brewer2001 » Fri Jan 31, 2003 1:13 pm

Zeno,

I would cut down on the wheat and add 0.5 to 1.0 lb. of dextrin malt. If you ever go to all grain mashing use less wheat or add it (DME) to the kettle. Wheat also tends to increase the potential for boil overs and haze problems.

Good brewing,

Tom F.
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Malto Dextrin?

Postby zeno » Sat Feb 01, 2003 9:02 pm

Is there any kind of comparison you can give me so I can get a feel of how to scale it? My home brew store sells pretty small packages of Malto Dextrin, so it sounds like I'll need more than one packet of it..
zeno
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