homebrewandbeer.com

Having sampled a couple of these fine Pilsener's I put together the brew below that is IMO a cracker!

Wal's Lager
Lager Malt (liquid)
150g Crystal Malt (steeped with 2 cups of Puffed Wheat - 30 min) added to boil for 10 min.
6g Nelson Sauvin in boil of Lager Malt 20 min
6g NS and Cascade at flame out, steeped for 15min
European Lager Yeast
Brewed at 12 degrees

Very pleasant Passionfruit flavour. Not really like Hop Rocker, but great none the less. Lovely creamy head and clear as a bell

Now experimenting with liquid caramalt and amarillo (in place of Cascade)

Bally

Is that commercial puff wheat from the supermarket shelves?

sure is, Sanitarium. I give it a work over with a potato masher in a little hot water (tap temp is OK), then add extra grain and top up with additional hot water for the steep. Has really improved the head quality and head retention.
Bally

RichieB,

You need some base grain to mash with the puffed wheat. mixing with crystal won't convert the wheat starch to sugar.

Cheers Ross

Ross,
not sure I follow your comments. 150g Cracked speciality grain from HBS was used, and I only use puffed wheat to improve head retention, not for additional fermentable sugar.
Have I missed something, or should I be using something else? I have found that my lighter styles can be a bit thin in the head retention department, and the puffef wheat seems to have solve that problem.
Bally

Yeah I think it will just put some protien in your brew that would aid head retention and give extra body. I've done something similar before with a small amount of cracked/broken popping corn (maize) boiled up in water. Wasn't mashed and seemed to add something to the brew. My girlfriend liked it anyway.

RichieB wrote:Ross,
not sure I follow your comments. 150g Cracked speciality grain from HBS was used, and I only use puffed wheat to improve head retention, not for additional fermentable sugar.
Have I missed something, or should I be using something else? I have found that my lighter styles can be a bit thin in the head retention department, and the puffef wheat seems to have solve that problem.
Bally

RichieB, the wheat needs to be converted. Just leaving as is will do little good to your beer. If you don't want to mash with some base grain, use carapils grain instead - This will aid head retention & does not need mashing.

cheers Ross

You will primarily add starch to your brew if you use unmalted grain (needs to be cooked to gelatinise the starch, the puffed wheat is cooked in the puffing process). This will add body and head retention. If you overdo it, you will notice a sourness.

thanks for the feedback guys
Bally