Beer Forum

hey guys, listening to the pyramid 11-13-05 show and it mentioned you can do a 100% wheat beer but it's really tough...I've been trying to figure out what the diastatic power of wheat is but haven't had any luck. Any one out there gotta clue and does anyone know how much wheat you would have to use to get it to convert itself to make a 1.050 gravity wort?

shippos wrote:hey guys, listening to the pyramid 11-13-05 show and it mentioned you can do a 100% wheat beer but it's really tough...I've been trying to figure out what the diastatic power of wheat is but haven't had any luck. Any one out there gotta clue and does anyone know how much wheat you would have to use to get it to convert itself to make a 1.050 gravity wort?

This is from John palmer's book:

Wheat Malt 3 L Wheat has been used for brewing beer nearly as long as barley and has equal diastatic power. Malted wheat is used for 5-70% of the mash depending on the style. Wheat has no outer husk and therefore has fewer tannins than barley. It is generally smaller than barley and contributes more protein to the beer, aiding in head retention. But it is much stickier than barley due to the higher protein content and may cause lautering problems if not given a "Protein Rest" during the mash.

This should get you to your OG:
1.75lbs/gal should give you 1.050 @75% efficiency

Cheers,
Dr Scott

shippos

malted wheat from the US is 155-160 deg Lintner, the Europeans75-95 degrees

Percent Yield 79-87

SG 1 lb in 1 gallon 1.037-1.040

lets say you have 80 percent yield

That means

(0.8/8.6)z/5*4=0.5

Solving for z

10.75 lbs for 5 gallons

Point to note, I wouldn't use all wheat, max 80 percent for the reasons Doc says.

Dogger