HOMEBREW Digest #6030 Tue 04 June 2013

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  consecutive dry hopping ("Richard Gleason, Jr")
  wheat ("Darrell G. Leavitt")
  Re: Wheat in beer ("David Houseman")

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---------------------------------------------------------------------- Date: Mon, 3 Jun 2013 20:20:48 -0700 (PDT) From: "Richard Gleason, Jr" <rgleasonjr at att.net> Subject: consecutive dry hopping My Pliny the Elder clone recipe calls for 7 days of dry hopping. Those hops are then removed and a second set of hops are added for another 7 days. My question is: How would the result differ if I added all the hops at the same time? Return to table of contents
Date: Tue, 4 Jun 2013 04:56:24 -0400 (EDT) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: wheat I would guess that so long as you do a lower temperature (beta glucan rest) at 95-104 F, that it would be fine. This might also improve head retention. Darrell Return to table of contents
Date: Tue, 04 Jun 2013 07:32:13 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: Re: Wheat in beer Thee primary implication will be the additional proteins in the beer that may not clear as a lager should be. But I've had Weizens go krystal clear. The proteins may affect mouthfeel. Depending on the lager style being made, this could be a detriment. Of course 25% change in fermentables will have some affect on the flavor, and depending on the lager style this may be acceptable, good or bad. The Weizenbock has a high percentage of malted wheat but is made with ale yeast, so it's not a true bock, but bock strength; however I have seen this been lagered after fermentation. This is a small percentage of malted wheat in Kolsch, an ale that is fermented cool and lagered. So the bottom line is "what are you trying to achieve?" Try it. Since lagers should nearly all have bright to brilliant clarity, that is likely to be the main challenge to overcome with that much wheat, but you can fine and perhaps filter. Dave Houseman Return to table of contents
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