TOPIC:

Are you saying that wheat malt is an adjunct?

Hi all. I've been trying to use a bit more wheat malt in some of my beers recently.

Looking at the very informative "German Wheat beer" from the "classic beer style series" (Eric Warner) the Reinheitsgobot only specifies malted grain, not malted barley. It goes on to say that the unwritten rule for a weissbier is 50%+ wheat malt.

The biochemistry of malted wheat is of course very different from that of barley malt. A brewer needs to be well informed before he uses more than 20% in his grist as continental practices such as decoction/double decoction are needed. A single infusion mash just wont work. But these challenges to brewing are what makes us better brewers!?

Gngrain tell me that the intend to stock more malted wheat as its started to sell well. Add a bit of spice to your grist!

Shaun

"Hendrixcat":ojsswyth wrote: I grabbed an extra bottle of Celebration Stout in Swords today just to have in case it vanishes. I also bought and tried my first gluten free beer (a pilsner) which used sorghum and rice for fermentables. It was pretty nasty stuff to be honest. Tasted like it was made completely from adjuncts (which it is, I suppose) and remarkably like Budweiser. Gluten intolerance is an awful thing.[/quote:ojsswyth]

Let me guess..... <!-- m --><a class="postlink" href="www.ratebeer.com/beer/glutaner-sorghum-b...premium/59305/30639/">www.ratebeer.com/beer/glutaner-s ... 305/30639/ it was one of my only ever drain pours!

&amp;quot;shaunhooke&amp;quot;:tr6zgytq wrote: The biochemistry of malted wheat is of course very different from that of barley malt. A brewer needs to be well informed before he uses more than 20% in his grist as continental practices such as decoction/double decoction are needed. A single infusion mash just wont work. But these challenges to brewing are what makes us better brewers!?Shaun[/quote:tr6zgytq]


Oh they do! I have do wheat beers with a single fusion mash with 50% malted wheat.
They probable is that all this inform is taken form big breweries who still us some tradition practise decoction/double decoction mashes were developed because of very poor malt. Morden malt is well modified and doses not require this technique, there are big arguments as to weather if, in a blind test can people pick out a decoction vs. single infusion mash. The biggest step to making good Hefes is to do an acid rest

[quote:wq57qg9v]Are you saying that wheat malt is an adjunct?[/quote:wq57qg9v]

Well, from my lecture notes the Reinheitsgebot states an adjunct is:

"Anything that is not malt, yeast, hops or water"

And the general UK interpretation is

"Any carbohydrate source other than malted barley which contributes sugars to the wort"

So I suppose malted wheat is an adjunct but the Germans relaxed things a bit to produce wheat beer. The main problem with wheat malt is that it is huskless and can cause serious filtration problems because the filter bed is not as effective. It's very high in protein and if under modified requires triple decoction mashing to get the best from it. A lot of the wheat malt in Britain is well modified and should isothermally infuse with little problem.

Originally malt meant barley as wheat malt and beer was the preserve of the Bavarian nobility, the Reinheitsgebot was to protect the nobility monopoly on malt and prevent other adjutants been used. Yeast was only added centuries after and malt is generally defined as any malted grain ie rye, wheat and others


Maybe they define an adjunct as any malt that can be used solely as base malt, but you in theory make a beer from 100% aromatic, sorghum Rye malt. But I would have though that any malted grain has enough diastatic power to convert its self?