16A Half Wit White Ale

WitBier (1D)

Working on "simplifying" the american adjunct mash. Instead of doing a full adjunct mash, I "just" pre-boiled the wheat and oats and added them to the main mash (which was resting at 113F) to bring up to mash.

This theory was pretty much a total failure, its definitely not easier and efficiency was in the toilet (1.042 vs 1.052 with same ingredients). The little mash rest for the adjunct part of the mash in the american adjunct style pash breaks down a lot of the simple starches. Without that, they tend to form a spetzle like noodle that will congeal to bottom of the kettle you are using to gelatenize them in. Don't use this recipe, unless you just like screwing around and don't care how it turns out. The american adjunct mash method is superior in pretty much every way. We'll try another theory next year and drink our sorrows in the meantime.

Info:

• Brewer: Ryan
• Mash: pre-geletanize and add in mash (yes I'm totally making this shit up, but my temperature-volume calculations at least worked almost perfectly with mixed water and grain, and I did those by HAND, like we had to in the old days, so there!).
  
• Date: 04/11/2008
• Size: 5 gallons post-boil
  

Grain Bill:

• Adjunct Boil
  
• 3.0lb unmalted wheat (ground to coarse grist in my hand flour mill)
• 1.0lb rolled quick oats

• Malt Mash
• 2.5lb 2 row pale
  
• 3.0lb 2 row weyerman pilsner
• (if you have any 6 row, now would be a good time to use a pound, I didn't have any)
• 1.0lb munich
• 1.0lb rice hulls
  

Yeast:

• Safbrew WB-06 dry wheat yeast

The Mash:

• Add 8 qts/lb at 161F to adjunct target 148-150F, rest 20 minutes
• Start main mash, qts/lb @126F target 113F, rest 30m while adjunct boils
• Bring adjuncts to boil, stir constantly (it will help, not as much as you'd like, but some). The boiling glue will slowly thicken, adding two more quarts of hot water during the boil will keep it from sticking solid.
  
• Add adjunct back to main mash - target 154F, will likely need ~1-2qts of 212 to bring to temp.
• Rest (planned 50 minutes, actual 75 minutes - this is converting like crap)
• sparge at 180F.
• Yes its a sticky mess, and go ahead and start scrubbing the mash boil pot now... I hope it wasn't your good pot (I have several crappy ones - and I used one of those, whew!)
• Ended running off 6.2-6.3 gallons, gravity didn't drop very fast and it kept sticking. A batch sparge might work better here.
  

The Boil (90 minutes):

• 20 minutes naked boil (the wort not the players)
  
• 1.2 oz Mt Hood (4.1aau) @ 60
• 0.5oz Mt Hood (4.1aau) @ 5
• peel from two mandarin oranges, .5 oz crushed coriander and the "mystery spice" (red peppercorns .2 oz) crushed and added @ 5 (left in primary)
  
• Total: 20 IBU

The Pitch:
OG: 1.042