Weizenbock

Wheat contains higher levels of beta-glucans than barley, compounds that can “gum up” the filtering process. Rice hulls are an additive that can help lautering when the heavier-than-usual mash utilizing wheat (or rye, or oats) that might cause trouble with filtering.

For overall batch #37, I wanted to experiment with a mash using wheat malt and rice hulls, and so this was purchased as a pre-built kit from HomeBrewSupply.com, Grain bill:

  • Pale Wheat
  • Pilsner
  • Dark Munich
  • Caramunich (Type 3)
  • Melanoiden
  • Special B
  • Carafa Special (Type 1)
  • Rice Hulls

Mashed at a temperature of 153 degrees Fahrenheit at a 2.5:1 ratio for 60 min. Hopped with 1.75 oz of Hallertau for the full 60 min boil. The beer finished at 5.78% ABV. Fermented with a combination of 2 packets of Safbrew WB-06 dry yeast and 1 vial of WPL300 Hefewizen Ale liquid yeast.

I was a bit disappointed at the final outcome of this weizenbock, due to its heavier mouthfiel with some off-tasting stuff I couldn’t really identify. Still, some positive takeaways are a consistent clarity, meaning my rudimentary processes seem to filter out particulates well on its own. Definitely complex, I should adjust the fermentation temperature, perhaps raise it up a bit more for increased yeast activity.

Brewing a northeast style pale ale tomorrow in my new garage on the new propane powered Ss Brewtech boiling kettle, splitting the results between two 5 gallon glass carboys for fermentation. Wish me luck.

About: Esteban

Esteban is the Editor in Chief of RantingEsteban.com. Check out his page on Facebook, follow him on Twitter @RantingEsteban, or send him an email.

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