Quick question , when you are calculating wort absorption do you use a different rate for flaked ingredients as opposed to malted ingredients? TIA I'm making a berliner that I intend to do 50/50 2row & flaked wheat.
I don't make an adjustment. But it shouldn't matter if you just sparge till you have your desired pre-boil volume. You are probably batch sparging due to the nature of this question. I'd just prepare an extra gallon of water for that second run and see what you get. You can always top off in the kettle if you need to but I'd bet you'll be close enough.
Thanks for the response. I BIAB so I was just trying to get my strike water as close as possible. The difference probably isn't great but like you said I can always top off. After this batch I'll probably have a better idea.
Curious as to how you picked this malt bill, which is non-traditional for the style. At first glance it doesn't seem as though you'll have enough diastatic power to convert all that wheat.
Most malts that would be reasonably referred to as "2-row" in recipes have more than enough diastatic power to convert themselves plus an equal weight of non-enzymatic grains. Even something like Maris Otter could limp along and do it, though more slowly.
Yes, I misread your recipe and assumed that "two-row" meant "pale malt," which would be non-traditional. But it's also true that even pale malt should be able to convert its weight in unmalted wheat.
I still think mine will be slightly non traditional. I think pilsner malt should be used in lieu of 2row, but I'm planning on doing a 10 minute boil to just kill of the lacto
Right, that's what tripped me up, I was expecting pilsner. Is your concern with pilsner that your 10-minute boil would lead to DMS? And when you say kill the lacto, do you mean that you're going to sour-wort this beer?
Yes, DMS was the concern. yes to the second question as well, pitching .5# 2row once the mash cools a bit.
Now that I'm on the same page I'm intrigued by this approach. My (uninformed) guess is that flaked wheat will result in slightly less color and flavor than wheat malt. Please let us know how this turns out.
