Need input on American wheat ... tonight....

[TimCA]

Good evening all. A few questions for you all. I am brewing a American wheat tomorrow and am using Pro mash tonight.
1) I normally use 1.25 Q/G for my amount; will this be ok for wheat?
2) What temp should the mash (single infusion) be for a Wheat?
3) If I pitched a WL tube into a 2000 ml starter this AM what will be the BEST case amount tomorrow at 4PM (about 30 hrs). It was o2 ed and kept at 72F?
Thanks
Tim

[bub]

YES
152-154
Enough

BUB

[TimCA]

Thanks
What would the prows and cons be to increasing to 1.5Q / G?
Thanks
Tim

[rich]

I also have a question. I just started doing all grain, and will being brewing a weizen soon. Are rice hulls essential in the mash as wheat has no hull?

[bub]

Tim... gotta admit I don't know. I do know that mash thickness matters just don't remember how.

Rich,
I have rice hulls at home and have yet to use them in my beers.... I have made plenty of wheats and have never yet had a stuck mash.

BUB

[jamilz]

A thicker mash generally favors the enzyme that produces longer chain sugars, dextrins.

You'll end up with around double the amount of yeast after 30 hours. If you use a stirplate, you'll have about 4x the amount. It would be enough for a 5 gallon batch of beer around 1.048 or so. You don't say what size batch (brew length) you're doing.

You can calculate how much yeast you need at http://www.mrmalty.com.

[Mr.Cheese]

[quote="jamilz"]You'll end up with around double the amount of yeast after 30 hours. If you use a stirplate, you'll have about 4x the amount. [/quote]

I've been aerating my starters with O2 and it really makes a difference. According to fix, the multiplication rate is limited by the amount of oxygen in solution. The more O2, the more the yeast will multiply.

I've been determine the amount of yeast multiplication by weight. Take an initial weight, subtract the end weight, it forms a curve, but regardless I like to pitch at high k.

Mr. Cheese

[jamilz]

That is what the stirplate does, provide continuous O2.