Display posts from previous
Sort by

Was it the wheat?

Post #1 made 14 years ago
by BobtheBrewer
Today I brewed a Saison which had 1.2kg of Wheat malt out of a total grain bill of 4.1kg. I have never used this much wheat in a brew before as I am not partial to wheat beers. The boil for the last 15 - 20 mins was very poor and I was not surprised to find quite a bit of black gunk above the element (I use a 40ltr concealed element Crown urn). It's the most crud I have seen in 65 brews. Could this be a result of using wheat malt?

Post #2 made 14 years ago
by hashie
Sorry I can't really help you Bob as I'm in the same boat. I don't like wheat in beers either, well not above 10% of the grain bill anyway :)
"It's beer Jim, but not as we know it."

Post #3 made 14 years ago
by stux
I've read of others giving their concealed elements a scrape with a spoon/paddle etc even during the boil to make sure they don't get clogged up
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #4 made 14 years ago
by joshua
Good Day BobtheBrewer, I use a lot of wheat <10%, but don't have a heating element inside the kettle. Wheat Does have a lot of Beta-Glucans, a heavy Syrup like goo. To keep this from gumming up the works, I have to stir/agitate the grains every few minutes during the mash. It does break down a little with a 110F/45C rest, but can still gum up the boil.
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #5 made 14 years ago
by BobtheBrewer
joshua wrote:Good Day BobtheBrewer, I use a lot of wheat <10%, but don't have a heating element inside the kettle. Wheat Does have a lot of Beta-Glucans, a heavy Syrup like goo. To keep this from gumming up the works, I have to stir/agitate the grains every few minutes during the mash. It does break down a little with a 110F/45C rest, but can still gum up the boil.
Thanks for that info Joshua. I will be aware of it should I ever make a brew with so much wheat again.
Last edited by BobtheBrewer on 14 Dec 2011, 15:29, edited 4 times in total.

Post #6 made 14 years ago
by Beachbum
I did my first wheat beer a few weeks ago and it turned out fine, no problems. The wheat malt I used was domestic Australian Barrett Burston used at the rate of 45% wheat and 55% pilsner malt. No black gunk, not sure where that could have come from - where did you source your wheat malt?
Image
Last edited by Beachbum on 15 Dec 2011, 19:43, edited 4 times in total.

Post #7 made 14 years ago
by BobtheBrewer
I used 2.4kg Pilsner, 1.2kg wheat and 0.5kg Acidulated, all Weyermann from Craftbrewer. It looks like Kava, hope it tastes a lot better! Brewed an APA today, great boil, and only the usual residue above the coil.

Post #8 made 14 years ago
by ianh
Most wheat malt I have used was 0.75kg in a grain bill of 4.4kg. Using a Crown concealed element urn I scrape the element cover with my paint stirrer before the start of the boil and clean the urn after each brew paying attention to the element cover.

Got 3.4 litres per hour evaporation for the brew which is becoming my average now the weather has warmed up in Tassie.

Post #9 made 14 years ago
by Beachbum
Bob, I'm doing a brew today with a grain bill of 4kg Bairds Perle and 1kg Barrett Burston Wheat Malt - I'll take note of the state of the trub after draining and take a piccy or two and post them. (75 min single infusion at 65° and a touch of Gypsum and Epsom Salts in half and half RO and town water)

Cheers
BB

Post #11 made 14 years ago
by Beachbum
Brew went uneventfully, also collected a couple of litres of trub that can settle out and I'll glean some wort for starter.
Image
Image
Sure it wasn't a neighbour's curious kitten? :o

Or maybe the German wheat is more suited to making pretzels? :cool:
Last edited by Beachbum on 18 Dec 2011, 07:53, edited 4 times in total.

Post #12 made 14 years ago
by BobtheBrewer
That looks like what I usually get on the bottom of the urn above the coil. The Saison seems to have been damned from the start. Burnt gunk in the urn, wort looks like Kava, now it appears to be infected, going on the white skin on top of the brew. I'll let it ferment out, have a taste and make a decision.

Post #13 made 14 years ago
by thughes
Let it run its course BobtheBrewer, a "soured/wild" Saison is something that I am actually trying to make and yet here you've created one by accident. Might take months (even a year or more) for it to "finish" properly but if you've got the patience just let it go and check it every month or so.


---Todd
WWBBD?
    • SVA Brewer With Over 100 Brews From United States of America

Post #15 made 14 years ago
by Brewpunk
Beachbum wrote:I did my first wheat beer a few weeks ago and it turned out fine, no problems. The wheat malt I used was domestic Australian Barrett Burston used at the rate of 45% wheat and 55% pilsner malt. No black gunk, not sure where that could have come from - where did you source your wheat malt?
Image

Can I have that recipe BB?
Last edited by Brewpunk on 05 Jan 2012, 17:04, edited 4 times in total.

Post #16 made 14 years ago
by Aces high
Im making a beer for a mate soon and he was talking about 50% / 50% wheat & pilsner (45L batch) I use gas, but am I going to have any problems with it clogging the bag? The most i have previouly used is 1.5kg in a 10kg grain bill and it seemed fine

Post #17 made 14 years ago
by joshua
Good Day Aces, check post #4 above, about Beta-Glucans. The Beta-Glucans do muck everything up!
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #18 made 14 years ago
by Aces high
joshua wrote:Good Day Aces, check post #4 above, about Beta-Glucans. The Beta-Glucans do muck everything up!
oops, that'll teach me to skim the topic instead of reading it properly :dunno:

Having said that, if you're stirring the mash that regularly wont you lose a lot of heat? Currently with the camp mat wrapped around and a few towels over top I lose less than a degree over 60 minutes.

The design of my pot means that you can't heat it with the bag in, even if you had a false bottom, so whatever heat i start the mash thats all I got.
Last edited by Aces high on 06 Jan 2012, 09:35, edited 4 times in total.

Post #19 made 14 years ago
by Lylo
Most of the avid stirrers like myself are brewing in much more severe conditions than you.I have to add heat regularly,even when brewing in the garage with sleeping bags and quilts! I feel better stirring while adding heat because I can't get an accurate temp reading with out it and I am afraid of burning my bag.Ouch :argh:
AWOL
Post Reply

Return to “Intermediate Brewing”

Brewers Online

Brewers browsing this forum: No members and 12 guests