Brewing Master » Brewery » 100% Wheat Beer?
100% Wheat Beer?
Question:
I just ordered some Irek’s 100% wheat extract syrup, and was just wondering if there’s anything special I need to know about using it, or if there are any inherent problems with using 100% wheat. I’ve done a couple of dunkelweizens before, but using 65/35 extract. I already know about the chill haze problem, and (hope this isn’t sacrilege!) that’s not a big deal to me. I plan on adding some sour cherry flavroing to it. SO, any suggestions, especially on a hopping schedule, would be greatly appreciated. TIA. Matt Woodward
I’m not quite sure on this one, but I seem to remember that wheat extract doesn’t quite meet the yeast nutritional requirements. You might want to add a little yeast nutrient. Eric
Response:
I just ordered some Irek’s 100% wheat extract syrup, and was just wondering if there’s anything special I need to know about using it, or if there are any inherent problems with using 100% wheat. I’ve done a couple of dunkelweizens before, but using 65/35 extract. I already know about the chill haze problem, and (hope this isn’t sacrilege!) that’s not a big deal to me. I plan on adding some sour cherry flavroing to it. SO, any suggestions, especially on a hopping schedule, would be greatly appreciated. TIA. Matt Woodward
Hi, IMHO you dont want too much hop flavour and thus over shadow the cherriesso I suggest about 50g of cascade during the boil and a hand ful of Mount Hood towards the last 15 mins. I’m thirsty already!!! Cheers Liz Blades Liz Blades – proprietor of Blades Home Brewery http://www.dmatters.co.uk/Blades/blades.html
Response:
I just ordered some Irek’s 100% wheat extract syrup, and was just wondering if there’s anything special I need to know about using it, or if there are any inherent problems with using 100% wheat. I’ve done a couple of dunkelweizens before, but using 65/35 extract. I already know about the chill haze problem, and (hope this isn’t sacrilege!) that’s not a big deal to me. I plan on adding some sour cherry flavroing to it. SO, any suggestions, especially on a hopping schedule, would be greatly appreciated. TIA. Matt Woodward
Haven’t a clue about 100% wheat malt extracts (didn’t know it was even possible), but I’m sure many of us would be REAL interested in your results. Please let us know how it turns out. Sounds like fun! — Peter Bell-Northern Research
Response:
I just ordered some Irek’s 100% wheat extract syrup, and was just wondering if there’s anything special I need to know about using it, or if there are any inherent problems with using 100% wheat. I’ve done a couple of dunkelweizens before, but using 65/35 extract. I already know about the chill haze problem, and (hope this isn’t sacrilege!) that’s not a big deal to me. I plan on adding some sour cherry flavroing to it. SO, any suggestions, especially on a hopping schedule, would be greatly appreciated. TIA. Matt Woodward