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3

It's basically as straightforward as you think. Weissbier/weizen recipes vary, but you're looking at 40-60% wheat malt, with the balance being mostly pilsner or pale/2-row malt, maybe a touch of carapils for residual sugars/body. The biggest thing to note is that crushed grain as a much more limited lifetime than whole grain that you crush on demand. But ...


3

It's impossible to say without knowing the recipe, and your existing water etc.. It could go either way, but I'd be inclined to say you'll be fine. It does sound more than we'd typically add to a 5 gallon batch, but I don't see what negative affects it will have, and it clearly did raise the pH over time which was the intent. To put some numbers to it, 5 ...


2

1.5 gallon batch? You should fine. The higher grain to water ratio may result in a slightly high pH but you should still be well in the range for enzymes to do their work.


2

If your brewhouse consitantly achieves 95% just use that setting in your recipe/brew software and it will cascade to the grains allowing you to reduce their wieghts to hit a target OG. This will mainly result in a reduction in the base malt, while keeping most specialty grains close to original weights. Or you can estimate by hand, if a recipe is calculated ...


1

I'm doing an AG porter recipe. Historically, I have been dissatisfied with my porters - they come out thin... The answer to thin, as in mouth-feel, is normally in your malt bill, the yeast you choose and your mash thickness and temps. See here. Mash ph also plays a role, but it isn't the only contributing factor, and the ph is affected by the other ...


1

In addition to what mdma stated. High ppm of calcium could give the finished beer a "mineral water" flavor, but this is appropriate in many styles. You may want to consider RO or distilled bottled water at least 50/50 with your filtered water. This will help with the pH and cut down on the Chloramine.



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