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Brews & Views Bulletin Board Service * Brews and Views Archive 2009 * Archive through July 09, 2009 * Will this convert < Previous Next >

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Michael Boyd
Intermediate Member
Username: Mlboyd

Post Number: 393
Registered: 02-2003
Posted From: 209.220.172.226
Posted on Thursday, May 21, 2009 - 08:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I want to make a Wit with 9 lbs Belgian Pils, 8 lbs flaked wheat and a pound of flaked oats. What I've seen is that Belgian pils will convert only 40% adjuncts. Should I sub some American two-row for the Pils?

I used to know the formula for figuring out the Linter; do you add all the linters (?) together and divide by the pounds?

Thanks, Michael
 

Graham Cox
Senior Member
Username: T2driver

Post Number: 2206
Registered: 11-2004
Posted From: 98.239.20.117
Posted on Thursday, May 21, 2009 - 09:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It'll be fine. Mash below 150F (140F would be ideal if you can do a later step) to keep beta amylase active for as long as possible, as it is very fragile. If you can easily step mash, I'd consider a 120-130F protein/beta-glucan rest as a first step, but if not, it'll still make beer. If all you can do (or want to do) is single infusion, I'd do it at 146F.
 

Michael Boyd
Intermediate Member
Username: Mlboyd

Post Number: 394
Registered: 02-2003
Posted From: 209.220.172.226
Posted on Thursday, May 21, 2009 - 10:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I usually do a two-step mash, so thanks.