Malted Red Wheat

[chiguire]

I am malting my own grains for the first time. We have a huge amount of red wheat (long story), and I thought it is about time to try and burn through some, so I am malting some of it to brew with. I also make a decent amount of bread.

The problem is two fold - one is that wheat beer has never been my favorite. There are certain wheat beers that I have liked, but it seems to be very hit and miss: two, malted red wheat seems to be a rare brewing grain...

Does anyone have any good American Wheat beer recipes that may be good for the incorporation of malted red wheat?

 

[chiguire]

The grain successfully sprouted and I dried the wheat with a food dehydrator at ~100 F.

We'll see how well it converts in a mash...

Now in search of a wheat recipe that I will like.
I like my wheat beers crisp and clean with a bit more body than many have. German wheat beers are ok, but I want this to be low in phenols and an American wheat beer.

Wheat beers that I have really liked
Sierra Nevada's Kellerweiss
Tumblewheat (By a brew pub - Altitude Chophouse, Laramie, WY)
Easy Street Wheat by Odell

 

[Chevette Girl]

That sounds neat... I wonder if grains I get from the bulk food store will sprout...

Afraid I'm no much help with your quest for a good recipe, I think I've liked every wheat beer I've had so far in my short period of experimentation...

So is there a short version of the long story how you ended up with so much wheat?

 

[chiguire]

That sounds neat... I wonder if grains I get from the bulk food store will sprout...

They should indeed. What you'll want to do is put some in a glass jar, fill with water and tie some cheesecloth around the mouth. After ~24 hours, drain the grain, then just keep them moist for a few days (rinsing them occasionally and immediately draining). When the sprout is about half the length of the grain, it is time to dry them. If you want to keep the enzyme activity alive, keep the heat low ~100 F.

 

[BBBF]

Malting is interesting. I have malted amaranth, quinoa and buckwheat a few times. I would like to do it more often, but it is very time consuming and I only like doing it over a 3 day weekend. Grains malt on their own schedule and it doesn't mesh with my work hours.

Have you looked at a recipe for 312? I made one that was pretty good, but it was even better mixed with my raspberry/apricot mead. So I'm going to suggest making a braggot.

 

[chiguire]

Malting is interesting. I have malted amaranth, quinoa and buckwheat a few times. I would like to do it more often, but it is very time consuming and I only like doing it over a 3 day weekend. Grains malt on their own schedule and it doesn't mesh with my work hours.

Have you looked at a recipe for 312? I made one that was pretty good, but it was even better mixed with my raspberry/apricot mead. So I'm going to suggest making a braggot.

I have not; nor have I tasted 312. Thanks for the lead.

I think I am going to try the following -

6# US Pale Malt (2 row)
6# Malted red wheat
1# rice hulls (to make lautering easier)

Mash @ 151 F for 90 minutes (long mash to give the red wheat the best chance to fully convert)

.5 oz of Galena hops @ 60 min
1 oz of Glacier hops @ 5 min
1 oz of Cascade hops @ 0 min

IBU ~28

SafAle S-05 yeast

Est OG 1.056 (a little high for a wheat beer, but I don't know how well the malted red wheat will convert...)

Any beer enthusiasts have any input?

Thanks,

-Clay

 

[fathand]

I think that looks good. A while back did an approximation of an Easy Street Clone out of a clone recipe book. Recipe below.

Because your using Red Wheat I like that your keeping it simple and just using the wheat and 2-row.


Good luck


OG = 1.045
FG = 1.001
IBU = 16
SRM = 7
ABV = 4.4%

4lb 6oz wheat malt
4lb 6oz 2-row malt
0.5 lb Munich malt
2.0 oz crystal malt

.7 oz Cascade hops (60 min)
1 oz Saaz hops (2 mins)
1 oz Tettnanger hops (2 mins)
Wyeast 2565

 

[chiguire]

I think that looks good. A while back did an approximation of an Easy Street Clone out of a clone recipe book. Recipe below.

Because your using Red Wheat I like that your keeping it simple and just using the wheat and 2-row.


Good luck

Thanks, fathand, for the input and the recipe.