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

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Postby jdbooth » Wed Mar 20, 2002 8:03 pm

-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?
I have a tone of questions.
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Postby BillyBock » Thu Mar 21, 2002 2:41 am

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.
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Hot Sparge Temp

Postby Team Beer » Thu Mar 21, 2002 8:02 am

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.
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Mesa said...

Postby dartedplus » Thu Mar 21, 2002 11:59 am

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
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Postby Freon12 » Thu Mar 21, 2002 3:23 pm

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.
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