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


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!
Reply to
Garrison Hilliard

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.
Reply to
Adam Preble

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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.
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Reply to
Scott Alfter

and
needs
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)!
Reply to
Garrison Hilliard

needs
Nope... I just poured the goop into the fermenter figuring it would settle itself out during fermentation.
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.
Maybe the next time I get a big box of Wheaties, I'll try the by-the-book brewing method!
Reply to
garrison

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.
Reply to
Droopy

and
in
needs
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.
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
Reply to
Joel

Yeah. For some reason in winemaking you can get around that. The starch settles out during the long aging I guess.
Reply to
Droopy

needs
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
Reply to
Mark R

malt.
:-)
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
Reply to
Joel

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)
Reply to
garrison

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