Torriefied wheat and torriefied wheat malt

Discussion in 'Grain, Hops, Yeast & Water' started by trevorS, Jul 13, 2019.

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  1. Jul 14, 2019 #21

    Rodcx500z

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    By Jesus Gerrit I love pale ale, I just dropped the water to 19l in fv and ibu's now 29.5, I am going to brew this see how it go's cheers for all the advice from every body
     
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  2. Jul 15, 2019 #22

    Rodcx500z

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    Right been to love brewing in Liverpool, wanted a 25kg of maris otter but they have none till Thursday so bought 2 3kg bags, 1kg of munich some hops target 100g ekg 100g, whirlfloch tabs, forgot to get flaked oats, will normal porridge oats do the same job
     
  3. Jul 15, 2019 #23

    An Ankoù

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    I'm not sure there is any such thing as torrified wheat malt: it's either torrified wheat (which is unmalted wheat made into a form suitable for mashing) or wheat malt. Which was the later recipe?
     
    Last edited: Jul 15, 2019
  4. Jul 15, 2019 #24

    GerritT

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    Target is a nice bittering hop (dual use actually), EKG always good to have in the fridge. Pellets or leaf?
    Whirlflock, I assume they work, I use Irish moss, other people use gelatine, or cold-crashing, or whirlpooling.
    About them oats, not sure what essentially the difference is, but I'd be a little bit cautious, they're quite sticky and might screw up the sparge bed.
     
  5. Jul 15, 2019 #25

    Rodcx500z

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    I may just leave them out then, whats they alternative for head retention, I want to get this brew right, thanks for advice
     
  6. Jul 15, 2019 #26

    GerritT

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    Pilsner is my first thought, Carapils my second (just don't use for more than 40%, preferably less than 10%). There are some additives that help with head building and retention but never got into that.

    Addendum: http://brewwiki.com/index.php/Head_Retention
     
  7. Jul 15, 2019 #27

    An Ankoù

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    Good old Quaker oats or any other brand is the same as flaked oats- amd possibly cheaper.
    I see your recipe calls for <4% flaked oats. That won't cause you any problems with sparging, but it's a bit of an unusual adjunct in a bitter. They can affect the mouthfeel, by making it sort of velvety rather than crisp. Nice in a stout or porter, not sure about bitter.
     
  8. Jul 15, 2019 #28

    GerritT

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    I assume you mean the soft groundup oats? Not the crunchy crispy ones? And how many % would you advise?

    Asking for a friend with head retention problems wink...
     
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  9. Jul 15, 2019 #29

    An Ankoù

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    Absolutely- just oats with no additives- porridge oats, in fact. Certainly not muesli. Didn't expect to see them in a bitter recipe, though. I think they might work against head retention.
     
  10. Jul 15, 2019 #30

    Rodcx500z

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    Its not really a bitter An, just my first brew, brewmate asked for a style so I choose bitter
     
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  11. Jul 15, 2019 #31

    GerritT

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  12. Jul 15, 2019 #32

    Rodcx500z

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    Gerrit your right, I have never in my life thought about style I buy a pint if its good I will buy more, if its not I will drink it and buy no more acheers.
     
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  13. Jul 15, 2019 #33

    Rodcx500z

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    Hi all just remembered my mash bag hasn't arrived yet ?, my kettle has a mesh plate in the bottom and a bazooka on the tap can i mash this way ie heat strike water put the grain in after the hour drain into empty fv then sparge with the kettle tap open into the fv, clean the kettle transfer wort back to kettle and boil adding the hops at required times and whirlfloc tablet. sounds like a ball ache to me, maybe I should wait till bag gets here aheadbuttaheadbutt everything is ready just no bag :mad::mad:
     
  14. Jul 15, 2019 #34

    GerritT

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    Should work, what would you have done different if you HAD the mash bag? Not much?

    I use both: ordinary pan (20 liter, ordinary...), heat water to 73º (about), insert bag (attach around the edge), insert grains, check temp again, wait an hour, and lift the whole bag (leaving it to drip a bit, otherwise too heavy) and deposit the whole bag into the fv where a mesh plate awaits on the bottom.
    Sparge until done, then heat the pan until boiling and then boil for an hour. Hops etc bla.

    Why the bag? Less of a mess. Necessary? Not quite, just very convenient.
    Can you wait another day or 2? Then wait. Brewing is waiting anyway.
     
  15. Jul 15, 2019 #35

    Rodcx500z

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    Gerrit I just wasn't sure having never done whole grain, I will crack on in the morning, thanks for advice, I will post pics of my progress acheers.
     
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  16. Jul 15, 2019 #36

    GerritT

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    Make pics a lot, even if it's just a way to reflect on what you did. And share the pics, always willing here to provide feedback. And read page 42 and 43 again. Good luck and good night!
     
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  17. Jul 15, 2019 #37

    terrym

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    The last half of this thread has got absolutely nothing to do with its title.
     
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  18. Jul 15, 2019 #38

    Nicks90

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    Personally I would leave out the oats, it doesn't fit with the style or with your other ingredients.
    You're brewing what is essentially a summer pale ale with those hops and grains. Oats is more of a heavy/stout type of thing. A pale golden ale type thing should be clear and crisp. Let the malt shine and leave it as MO and Munich
    Touch of target for bittering and EKG for flavour, can't go wrong pal.
    Just don't be tempted To "add a bit more" with target, as it's a bit of a thug and takes a while to mellow out.
     
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  19. Jul 16, 2019 #39

    Rodcx500z

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    Agree Terry, and its my fault, maybe I should start a new thread on what I am doing, I am new to this forum but a quick learner athumb..
     
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