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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  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


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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




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