I'm actually daring to make "WHEATIES" beer!

Discussion in 'alt.beer.home-brewing' started by Garrison Hilliard, Mar 28, 2006.

  1. I know the subject has been discussed often in the brewing and beer news, so
    I decided to give it the old college (University Of Cincinnati, Piled highe and
    Deeper in English Literature) try... I used a big box of Wheaties (with a
    Roberto Clemente Memorial photo), boiled in a gallon of distilled water until
    the malt rose and then simmered it a bit and used it as my wort, added two
    more gallons of boiled, distilled water, a cup of malt sugar, then pitched a
    packet of yeastst into the mix after it cooled and now have it bubbling away in
    my True Brew primary fermenter behind me. Who wants a taste when it's ready?


    p.s. Yeah, yeah... it'll make a mess of my primary fermenter and I'll have to
    sanatize it well before the next batch... but the "Wheatie Beer" question needs
    to be answered!
  2. Adam Preble

    Adam Preble Guest

    Garrison Hilliard wrote:
    > p.s. Yeah, yeah... it'll make a mess of my primary fermenter and I'll have to
    > sanatize it well before the next batch... but the "Wheatie Beer" question needs
    > to be answered!


    Did you sift out the flakes after awhile? Did you take a gravity
    measurement.

    Just curious--I wouldn't know the effect one way or the other.
  3. On Mon, 27 Mar 2006 21:22:54 -0800, Kevin Enns <kwenns@shaw.ca> wrote:


    >>I know the subject has been discussed often in the brewing and beer news, so
    >>I decided to give it the old college (University Of Cincinnati, Piled higher and
    >>Deeper in English Literature) try... I used a big box of Wheaties (with a
    >>Roberto Clemente Memorial photo), boiled in a gallon of distilled water until
    >>the malt rose and then simmered it a bit and used it as my wort, added two
    >>more gallons of boiled, distilled water, a cup of malt sugar, then pitched a
    >>packet of yeastst into the mix after it cooled and now have it bubbling away in
    >>my True Brew primary fermenter behind me. Who wants a taste when it's ready?
    >>
    >>
    >>p.s. Yeah, yeah... it'll make a mess of my primary fermenter and I'll have to
    >>sanatize it well before the next batch... but the "Wheaties Beer" question needs
    >>to be answered!

    >
    >I do, I do! Just don't try to fine it too much. A good witbier should
    >be cloudy and kind of scummy-looking. That's a feature!


    Yeah, and it should smell like bananas... I just think I should've used more
    Wheaties or less water. But, boy, did it ever smell just like a brewery when I
    first dumped the hot "Wheaties Wort" into the fermenter (a.k.a. a five gallon
    plastic bucket)!
  4. Scott Alfter

    Scott Alfter Guest

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    In article <8vgh22dcr5n30vp2p2nlhtfcg9rfeu30nn@4ax.com>,
    Garrison Hilliard <garrison@efn.org> wrote:
    >I know the subject has been discussed often in the brewing and beer news,
    >so I decided to give it the old college (University Of Cincinnati, Piled
    >highe and Deeper in English Literature) try... I used a big box of Wheaties
    >(with a Roberto Clemente Memorial photo), boiled in a gallon of distilled
    >water until the malt rose and then simmered it a bit and used it as my
    >wort, added two more gallons of boiled, distilled water, a cup of malt
    >sugar, then pitched a packet of yeastst into the mix after it cooled and
    >now have it bubbling away in my True Brew primary fermenter behind me. Who
    >wants a taste when it's ready?


    Sounds interesting. I've always wondered what kind of fermented beverage
    you might be able to make with Grape-Nuts...since that's made of barley,
    that might be an even more suitable candidate for a brew experiment than
    Wheaties.

    _/_
    / v \ Scott Alfter (remove the obvious to send mail)
    (IIGS( http://alfter.us/ Top-posting!
    \_^_/ rm -rf /bin/laden >What's the most annoying thing on Usenet?

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  5. Adam Preble wrote:
    > Garrison Hilliard wrote:
    > > p.s. Yeah, yeah... it'll make a mess of my primary fermenter and I'll have to
    > > sanatize it well before the next batch... but the "Wheaties Beer" question needs
    > > to be answered!

    >
    > Did you sift out the flakes after awhile?


    Nope... I just poured the goop into the fermenter figuring it would
    settle itself out
    during fermentation.

    >Did you take a gravity
    > measurement.


    Also nope.. I just happened to have a big box of Wheaties and a spur
    of the moment plan, so I didn't go for brewing perfection.

    > Just curious--I wouldn't know the effect one way or the other.


    Maybe the next time I get a big box of Wheaties, I'll try the
    by-the-book brewing method!
  6. Droopy

    Droopy Guest

    Add a bit more sugar and some citrus and you have the making of a wheat
    wine, which tastes surprisingly like burbon. I make a gallon or so
    every year.

    I do not know how much fermentable sugar was in the wheaties,
    definately not as much as if you actually used them in a mash. i also
    always caution against using breakfast cereals because of the iron
    fortification.

    Let us know how it turns out.


    Garrison Hilliard wrote:
    > I know the subject has been discussed often in the brewing and beer news, so
    > I decided to give it the old college (University Of Cincinnati, Piled highe and
    > Deeper in English Literature) try... I used a big box of Wheaties (with a
    > Roberto Clemente Memorial photo), boiled in a gallon of distilled water until
    > the malt rose and then simmered it a bit and used it as my wort, added two
    > more gallons of boiled, distilled water, a cup of malt sugar, then pitched a
    > packet of yeastst into the mix after it cooled and now have it bubbling away in
    > my True Brew primary fermenter behind me. Who wants a taste when it's ready?
    >
    >
    > p.s. Yeah, yeah... it'll make a mess of my primary fermenter and I'll have to
    > sanatize it well before the next batch... but the "Wheatie Beer" question needs
    > to be answered!
  7. Joel

    Joel Guest

    Droopy <Droopy68516@yahoo.com> wrote:
    >Garrison Hilliard wrote:
    >> I know the subject has been discussed often in the brewing and beer news, so
    >> I decided to give it the old college (University Of Cincinnati, Piled highe and
    >> Deeper in English Literature) try... I used a big box of Wheaties (with a
    >> Roberto Clemente Memorial photo), boiled in a gallon of distilled water until
    >> the malt rose and then simmered it a bit and used it as my wort, added two
    >> more gallons of boiled, distilled water, a cup of malt sugar, then pitched a
    >> packet of yeastst into the mix after it cooled and now have it bubbling away in
    >> my True Brew primary fermenter behind me. Who wants a taste when it's ready?
    >>
    >>
    >> p.s. Yeah, yeah... it'll make a mess of my primary fermenter and I'll have to
    >> sanatize it well before the next batch... but the "Wheatie Beer" question needs
    >> to be answered!


    >Add a bit more sugar and some citrus and you have the making of a wheat
    >wine, which tastes surprisingly like burbon. I make a gallon or so
    >every year.
    >
    >I do not know how much fermentable sugar was in the wheaties,
    >definately not as much as if you actually used them in a mash. i also
    >always caution against using breakfast cereals because of the iron
    >fortification.


    Wouldn't it also have a lot of starch, which makes good
    food for unfriendly bacteria? I'd personally either add
    enzymes or mash with a fair bit of 65-row barley malt.

    >Let us know how it turns out.


    Yes, do.
    --
    Joel Plutchak "As a thinking person I’m completely in despair, but as
    plutchak@[...] a kind of creature I’m quite happy.†- Robyn Hitchcock
  8. Droopy

    Droopy Guest

    Joel wrote:
    > Wouldn't it also have a lot of starch, which makes good
    > food for unfriendly bacteria? I'd personally either add
    > enzymes or mash with a fair bit of 65-row barley malt.



    Yeah. For some reason in winemaking you can get around that. The
    starch settles out during the long aging I guess.
  9. Mark R

    Mark R Guest

    "Garrison Hilliard" <garrison@efn.org> wrote in message
    news:8vgh22dcr5n30vp2p2nlhtfcg9rfeu30nn@4ax.com...
    > I know the subject has been discussed often in the brewing and beer news,

    so
    > I decided to give it the old college (University Of Cincinnati, Piled

    highe and
    > Deeper in English Literature) try... I used a big box of Wheaties (with a
    > Roberto Clemente Memorial photo), boiled in a gallon of distilled water

    until
    > the malt rose and then simmered it a bit and used it as my wort, added two
    > more gallons of boiled, distilled water, a cup of malt sugar, then pitched

    a
    > packet of yeastst into the mix after it cooled and now have it bubbling

    away in
    > my True Brew primary fermenter behind me. Who wants a taste when it's

    ready?
    >
    >
    > p.s. Yeah, yeah... it'll make a mess of my primary fermenter and I'll have

    to
    > sanatize it well before the next batch... but the "Wheatie Beer" question

    needs
    > to be answered!


    The Dixie Cup brew competition is held in Houston every October and they
    have a different "theme" beer every year. One year it was breakfast cereal
    beer and it required the cereal to be at least 50% of the grain bill. I
    think corn flakes were the most use ingredient but IIRC there was a "Count
    Chocula Porter"

    Mark R
  10. Scott L

    Scott L Guest

    Joel wrote:
    > I'd personally either add enzymes or mash with a fair bit of 65-row barley malt.


    The barley must grow big on your planet!

    Scott
  11. Joel

    Joel Guest

    In article <1143564373.690002.214890@t31g2000cwb.googlegroups.com>,
    Scott L <scott-sp01@neuralnw.com> wrote:
    >Joel wrote:
    >> I'd personally either add enzymes or mash with a fair bit of 65-row barley malt.

    >
    >The barley must grow big on your planet!


    :)

    Actually it's my fat fingers that grow big.
    --
    Joel Plutchak "As a thinking person I’m completely in despair, but as
    plutchak@[...] a kind of creature I’m quite happy.†- Robyn Hitchcock
  12. Droopy wrote:
    > Add a bit more sugar and some citrus and you have the making of a wheat
    > wine, which tastes surprisingly like burbon. I make a gallon or so
    > every year.
    >
    > I do not know how much fermentable sugar was in the wheaties,
    > definately not as much as if you actually used them in a mash. i also
    > always caution against using breakfast cereals because of the iron
    > fortification.
    >
    > Let us know how it turns out.


    Well, it both looked and (at sampling) tasted good early on (just as an
    early hefe should), but I think I ruined it last night by, after
    reading the groups worries about the brew possibly not having enough
    fermentables, opening the lid and dumping more malt sugar into the mix
    (which was actually brewing quite nicely at the time)... no it's not
    brewing and there's a scummy mat appearing on top of the beer (which
    has changed color from
    a very bright yellow to a brownish hue and no longer smells
    bubble-gummish). Yep, I really think I screwed it up.

    (And it tasted great, but too young, before I got paranoid and messed
    things up)
  13. Hey, at least you're trying it! Stay the course, there are better things to
    come.

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