Brewing a White IPA | When to Step Mash
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- čas přidán 23. 11. 2020
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RECIPE FOR 5 GALLONS:
6 lbs Pilsner; Belgian
6 lbs Wheat, Unmalted
1 lbs Flaked Oats
4.0 oz Acidulated Malt
1.00 oz Centennial [10.00 %] - Boil 60.0 min
1.00 oz Orange Peel, Bitter - Boil 15.0 mins
1.00 oz Amarillo [9.20 %] - Boil 10.0 min
1.00 oz Pacific Jade [13.00 %] - Boil 10.0 min
1.00 oz Pacific Jade [13.00 %] - Boil 0.0 min
1.0 pkg Belgian Witbier (Wyeast Labs #3944)
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This has got to be one of the best series on homebrewing. Learning so much, thanks guys
Thank you 🙏
It would be cool to see you brew one of your beers on a $100 setup as a challenge or something!
My set up is $250 easily could be $100 or less by supplementing out the stainless steel kettle with aluminum and the burner for a turkey fryer burner.
Jose I don’t think the beer would be any different. I started brewing 25 years ago. Started with simple homemade equipment. For me, I enjoy new gadgets that make homebrewing more fun! I still use my simple setup when brewing smaller batches in the kitchen. To each his own😊
@@kevinrich5312 Yeah by using proper technique tasty beer can be made no matter how expensive the set up, which is very helpful since brewing can get pretty expensive! 😃
Jose agreed!🙂
Professional brewer here. Just a quick comment on your malt bill and efficiency. Most brewer's don't usually use such a large proportion of raw or unmalted grain unless they're doing a decoction mash or some other form of cereal cooking to modify the grain during mashing. In this case, with a simple step mash I would have used malted wheat, and kept the raw grain to no more than 20% of the malt bill. Raw wheat and barley are not as "friable", or in other words, do not mill the same way malted barley or wheat, due to their lack of modification. As a result, they don't gelatinize and don't reach scarification near to the degree modern malted grains do. Definitely a great experiment to see what it would do anyways. Cheers!
Thank you, appreciate the explanation.
Martin, you have become my go to brewing channel. I legit cannot click your notifications fast enough. Also, I posted a new video the same day as you. I guess Tuesdays are a good day to post. Cheers!
Never miss a post!
Thank you!
@@ChuckUnderFire I just wish i had his recording equipment and editing skill. . .im not bad, but not on his level.
@@Unsub-Me-Now I had a brief exchange with CH from Homebrew4Life once that he explained what really makes the difference. Much like in beer, it has WAY less to do with how good your gear is, and WAY more to do with how well you plan. In his case he literally plans every shot with a shot list and loose script, I’d be willing to bet Martin does the same. I’ve gotten the same kinda feedback from Dan at Hops and Gnarly. 70% planning, 20% editing, 10% gear. And evidently every video is likely to take about 40hrs to film and edit.
@@ChuckUnderFire I actually rebranded my channel and am now focusing on well planned and edited videos. I suppose if I put out "quality" content the views will eventually come.
Wheat malt and unmalted wheat have about the same temperature of gelatinization. Difference is that when wheat malt gelatinizes, it is simultaneously broken down by it's own enzymes, resulting in a less viscous mash. Unmalted wheat gelatinizes, but doesn't get broken down by it's own enzymes, making the mash a gelatinous mess and prevents external amylase to permeate into the starch granules, lowering your conversion. This can obviously be prevented by making a more permeable mash with rice hulls or stirring the mash more often so you help amylase getting through the mash
completely agree with this. frequent stirring would have helped it along in conversion.
Local NC resident, been heavily inspired by your channel. Thank you. This one looks fun, might try an O/N mash on it myself. Cheers!
Thanks Martin! Your video came at the perfect time. This is my next brew.
Perfect 👌
Orange Peel! Very good! I liked this idea.
Another great video, another fantastic looking beer! You're inspiring me, more and more, to make my own recipe and brew my first all grain batch. Thanks!
Thank you. Go for it!
i just noticed the music is a lot better for a while now
He uses Artlist artlist.io/
Great video
Category 22 is a pretty damn exciting category ngl, can't wait for when you get to 22c too!
As always. Great video. Thank you
👍
Looks like a beaut! Def something to consider in a few months from now!
Yeah great beer for the spring I think.
I've read from some articles online that a turbid mash helps the malts a lot in getting the most out of the unmalted wheat although it does take some more effort than the simple step mash you've done here.
Aw man we are already at bjcp category 21? Please tell me the homebrew challange won’t be over once you reach the end of the list. I love this channel so so much, and learned many things over the years from you, it’d be a pity to see such an iconic channel to end . All that in mind, once again i have to say as i always do, amazing video, keep up the great work !
I blend yeasts,us-05 + t-58,cool results
Cheers from Brazil
How does that go?
My brain every time I hear you say temperatures in °Fahrenheit: €#$¿@%&
Great video btw!
I am a pure bred American, but I think Celsius is better.
@@Unsub-Me-Now I know right!
So much easier to understand. A little pop-up on the screen of the temperature in °Celsius would be very helpful.
Summer begins here in 6 days time, I still haven't brewed an IPA yet, this all changes from today, cheers 🍺
Hey Martin, I would recommend using wheat malt instead of unmalted wheat, I always get better conversion this way
Wow malted wheat vs unmalted I would have never thought that was the issue
Belgian witbiers use a lot of unmalted wheat, it gives a more raw wheat taste and more body. But that was a bit too much unmalted wheat tbf
German Weiss uses malted wheat, belgian wit is unmalted...style definition
Yep. It was worth a try I guess.
Unmalted is fine. he just needed to use less to increase his conversion with his current DP.
Just planing to make white ipa for christmas. According this video i'll use 50/50 unmalted and malted wheat instead of 100% unmalted to gain little more efficiency. For hops I will use something fruity australian.
Hey Martin! Despite being a BIAB homebrewer, I still use rice hulls when making certain beer styles. Could be coincidence, but I find myself getting better efficiencies when doing so. I usually throw in a few handfuls when making wheat ales or anything that I expect to be high gravity. Just my two cents!
Yeah makes sense.
Nice twist on a Belgian derived style! 🍻I am so missing my regular work visits to Brussels this year and being able to stock up on my favourite Belgian beers. ☹️ Will give this one a go if COVID goes on much longer.
Would love to take a trip too!
You needed a cereal mash. You can see cereal mash in “How to brew” or you can see examples other will website. The need to first mash the wheat with a portion or Pilsner malt at the gelatin temperature. Then bring the thing to boil for a specified time. After you do all that, you cool that the the strake temperature of the main mash and add in the rest of the Pilsner malt and flake oat. From then on, you had a standard mash. The other alternative is to use flake wheat because it has been pre-gelatinized.
Thanks.
Yeah, flaked wheat is awesome! I just slap it together with pilsner 1:1 and get beautiful conversion. Just a techniczna question: why add the pilsner to the gelatin step?? Isnt it going to get processed by the enzymes in the mash??
You can't get a stuck mash but i guess with that system if the grain bed compresses the water just runs down the outside of the basket doesn't it? Could explain the low efficiency when you're normally so on target!
Exactly what I was going to say. I would definitely add the rice hulls. The water will flow through the grain bed much better.
Makes sense.
I concur!
agreed as well... some system like the spike solo opt for a closed wall basket to avoid wort flowing around the grain as it is usually the path of least resistance. In my opinion this is in general a drawback of the mesh basket (as opposed to a bag or a closed wall basket). It gets amplified in this case where a lot of wheat is used.
Usually 30% is said to be maximum amount of adjuncts. Over 50% is really pushing it with the enzymes; they aren't able to do their job before they denature.
What kind of water profile were you aiming to match? Belgium or typical American IPA?
Third time watching this video... This is the "must make" for me now :) I love Wit and NEIPA and belgian yeast.
Can you really call unmalted wheat as a base malt :)?
Little dme could help bring that pre boil up too
Have you ever done any gelatin fining on your beers? It's usually my go to now for fining my beers as its super simple to do before bottling or kegging.
Yes a few times. Should get back into the habit. It makes a difference for sure.
Beer looked great martin. Shame you had some efficiency hiccups but seems like with some adjustments to the mash it would be a killer beer!
Thanks. Even with the lower ABV I’m quite pleased with this one.
Hi, what was the final gravity?
Could you do a mango ipa?
Hi from Belgium! I just discovered your inspiring channel a month ago and watched a lot of your videos. I love your style of videos. Iam curious how you gone brew the wild fermented Belgian styles. Hope you have already a couple of barrels. 😁 Cheers
Thank you! Boy would I love to have some oak barrels
I think the rice hulls not only are used to avoid stuck mashes, but tho raise the efficiency.
Yes would make sense.
Perhaps a pound of sugar would do it! The Witbeer I brewed earlier this year called for .75 lbs. My malt ratios were very similar but my target gravity was more like what you ended up with, and that was even WITH the .75 lbs of sugar.
my god I wanted to ask you about your opinion on step mashing and you made this!! You read my mind :D
👌 hahaha
Step mashing is a great way to ensure you are converting the correct enzymes before others are converted.
Hi Martin, I was just wondering how many fermenters are working every moment at the same time? And how many kegs of styles you have in stock already.. One of the earlier videos you showed that everywhere at home, you have kegs stored.. 😄 Miss the little buddy, you should bring in for some tasting again👍🏻🍺
I must have missed it in the video, I was working and listening. What ABV did you get?
Good point, forgot to add this in the video. Finished at 5.2%
Just wondering why we would need a step mash. Gelatinization temperature of wheat is around 50C. So it should work just fine with a single infusion mash. You should get the conversation that you need.
Martin - any major differences in Beersmith if you added malted vs unmalted wheat in the recipe (i.e. OG estimates?)
Flaked stuff provide a higher body, resulting in slightly higher OG
Right. A bit higher with malted.
Did you make a iodin test after the mash to see if there were a lot of unconverted starches? Probably your basemalt couldn't handle all that wheat. Maybe adding some additional enzymes could have rescued the mash...
Agreed.
What was the total DP for the grist? Just wonder if there was enough to convert... Not an issue for raw or sours as the "bugs" like to chew on starches.
Yeah agreed that 45% unmalted is a tall order.
Yeah just too big a percentage I think.
Some brew in the bag systems can still get stuck mashes. But I find as long as you don't go over 50/50 Wheat/Barley, you're generally fine.
Rice hulls help a lot.
I went 60 wheat/40 pilsner last week, with rice hulls I hit my usual mash efficiency
They can't get stuck if you don't recirculate. I'm still getting mid 80's efficiency despite the bag no allowing me to recirc. Just stir it a few times during the mash. No need for rice hulls.
Just an anecdote but I did all wheat (actually triticale, a rye and wheat hybrid) smash and didn't have any efficiency issues with my biab.
@@JimmyJusa and how did it turn out? That sounds interesting
How many tastings in one day?
That was not the first that day
Sometimes we combine a couple.
50% raw wheat realy is a bit much :D generaly its ok to have up to 20% of raw grain, anything above is going to be difficult. may try some diastase malt with it, to give it a little enzyme boost. u can also try a mesh in at 95°F and then heating to104°F for about 10 mins and then to 122°F for 20 min before heating to ur normal temps, that way u should get the best possible solvation of ur grain. if that doesnt help, all u can do is to increase ur base malt percentage.
greeting from germany btw, i realy like ur videos for inspiration.
Thank you. Good advise.
I always mash in at 130F ... Imho it makes clearer beers. It splits proteins. With german wheat beers I believe it is always used.
Thats interesting. Why not step mash at 130f and work your way up to the final mash temp to complete conversion?
@@Unsub-Me-Now Sure why not ;) ... If you can raise the temperature very slow you could even work your way up to mashout temp from 60°F. If you can do this very slowly within 2 or 3 hours it would work out fine. I guess that's how they did it in the middle ages when they had no thermometer ;) Then you do all rests and for sure the conversion would work out very good. I personally do 3 Step Mashes with a mashout. It helps to be very consistent when you are not working with an automated system. That's more the european traditional way of brewing beer ;)
But shouldn't wheat beers like Witbier be hazy?
@@TheLolstyle Even with protein rest they are. In classic german brewing they do this protein rest to amplify the production of FAN which is important for the yeast if you use flaked oats, barley ... and of course wheat. When you increase the production of FAN your final attenuation will increase. If you do it too long your foam will decrease. But never had this problem in a wheat beer. I do it also with NEIPAs and they never clear up.
@@geekUGH2 Oh I get it. Because the Reinheitsgebot doesnt allow them to add yeast nutrient probably?
I wonder if some alpha amylase would have help the conversion of the wheat? I would have added a pinch of coriander in there. Sounds delicious! 👍🍻 Great example of the style is raging bitch from flying dog. Cheers!!
Ooh will need to try that if I can find it.
Brian, you are very active on other brewtubers channels. I commend you for being an advocate and a supporter of others content.
Note on the Rice hulls......they dont hurt to put in.....and you should always wash the Rice Hulls before you use them !! Great Video :)
Side note...I've not seen you ever use FermCap for a foam\boil stabilizer. Ever thought of giving it a try ?
Why do you wash the rice hulls? Ive never used them and I am curious.
@@Unsub-Me-Now They are not washed from production facility, they usually give off quite a bit a debris . the water comes out dusty brown color. wouldn't want them to impart off flavors or off colors if you decide to use them :)
@@TheBpsr2000 Good info! I just made an American wheat where I used 50% wheat and 50% 2row. I didnt have a stuck mash, but I thought about using rice hulls but didn't. I wonder if you can mill finer and supplement rice hulls?
@@Unsub-Me-Now Finer milling would be more likely to cause a stuck mash and most likely to cause a stuck sparge as the mash would clump together like an oatmeal would. Rice hulls could still be a benefit to Martin, as they provide space between the grains to stop clumping of unmalted additions and other flaked things.
ow and it's not whitbier it is witbier
Not gonna say you're wrong... but if you read the yeast packet... whitbier. So... he's not wrong.
@@Vykk_Draygo I meant that the package was wrong! Perhaps it could be an old spelling but as a Dutch speaker it seems pretty wrong
Ooh first view 😂
congrats!