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Brews & Views Bulletin Board Service * Brews and Views Archive 2011 * Archive through December 10, 2011 * How to pass flaked wheat? < Previous Next >

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Felix Cayer
New Member
Username: Fil_aka_felix

Post Number: 21
Registered: 10-2010
Posted From: 50.21.131.184
Posted on Friday, November 18, 2011 - 06:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I made a mistake last summer while procuring stuff from homebrew shop. I bought a lot of flaked wheat, 10 pounds. I usually brew 23liter batches

I dont know what beer to brew. It probably wont fit any BJCP style but I dont want to waste it.

Any recipe idea?
 

Graham Cox
Senior Member
Username: T2driver

Post Number: 2818
Registered: 11-2004
Posted From: 65.44.197.66
Posted on Friday, November 18, 2011 - 06:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Felix, flaked wheat can be used in many styles. Belgian Witbier is a good choice - you could use several pounds of it there. I would suggest about 70% pale barley malt and 30% flaked wheat. You could also use some in a Saison, perhaps at a slightly-reduced percentage.

Flaked wheat is also a good adjunct to use in Dry (Irish) Stout at around 10%.
 

Jack Horzempa
Member
Username: Jack_horzempa

Post Number: 129
Registered: 02-2007
Posted From: 68.82.57.55
Posted on Friday, November 18, 2011 - 06:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Flaked wheat could be used to make a Belgian Wit. You would need some Belgian Pilsner malt as well to make a Wit. A 50/50 mix of Flaked Wheat and Belgian Pilsner is typically utilized for the base malts of a Wit. For a 23 liter (6 gallon batch) something like 4.5 to 5 lbs. of Pilsner and Flaked Wheat (a total of 9-10 lbs. of base malt) would be appropriate.

If you could make a bigger batch (e.g., a 12 gallon batch) you could use all 10 lbs. of your flaked wheat (you would then need to get 10 lbs. of Belgian Pilsner malt).
 

Felix Cayer
New Member
Username: Fil_aka_felix

Post Number: 22
Registered: 10-2010
Posted From: 50.21.131.184
Posted on Friday, November 18, 2011 - 06:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How about trying a dopplebock, something that would use Wyeast 3068?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 13391
Registered: 01-2002
Posted From: 24.150.49.181
Posted on Friday, November 18, 2011 - 06:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I will join the chorus about using flaked wheat in a witbier. But in my opinion nothing about the doppelbock style calls for this ingredient.

If you've ever had the urge to brew a pLambic, flaked wheat can be used there as well.
 

Martin Brungard
Junior Member
Username: Mabrungard

Post Number: 65
Registered: 04-2010
Posted From: 173.210.100.130
Posted on Friday, November 18, 2011 - 08:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

WHAT??? Don't be limited or narrow. Flaked Wheat can be used in virtually every beer style to enhance body and mouthfeel. A percent or two is enough.
 

Michael Boyd
Intermediate Member
Username: Mlboyd

Post Number: 412
Registered: 02-2003
Posted From: 71.105.180.122
Posted on Saturday, November 26, 2011 - 06:25 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I make a lot of wit and I call it "The Wit of Yogi" 'cuz it's 50% malt,50% wheat. and 10% oats.
 

tim roth
Advanced Member
Username: Hopdude

Post Number: 836
Registered: 03-2003
Posted From: 173.22.59.37
Posted on Monday, November 28, 2011 - 01:31 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Capital Brewery made a weizen-doppelbock if I recall.
cheers,tim