[roguejim]

I just started brewing a hefe, not a style I normally brew.  The last time my BG was way off on the low side.  I attributed it to not getting a good crush on the wheat malt.  So, today I double-crushed the wheat malt.  The BG was still low by 8 points.  I used 6.25 lbs wheat, 6 lbs pils, and 1 lb rice hulls.  Single infusion mash.  Aside from increasing the grain bill next time to make up for the loss in efficiency, is there something I'm missing?  Is there a better "cure" for this anomaly?  Thanks.

[denny]

Ot could be that the number you're using for the potential extract of the wheat malt is higher than the malt really is.  Just a WAG.....what potential are you using?

[roguejim]

Ot could be that the number you're using for the potential extract of the wheat malt is higher than the malt really is.  Just a WAG.....what potential are you using?

uh...whatever Promash uses under German wheat malt.  I'm using Bestmalz.

[dmtaylor]

The mill might not be tight enough.  Try a triple crush!?!?1

[roguejim]

Correction:  Bestmalz is my pils malt.  The wheat malt is whatever German brand the LHBS is selling.

As for the crush, my mill is set such that my efficiency runs 75-77% for all brews in the ~1.050 range.  This hefe came in at 64%.  Maybe I'll have the LHBS pulverize the crap out of it next time since I don't want to mess with my mill on the few occasions when I brew a wheat beer.

[kylekohlmorgen]

There is a previous thread on efficiency loss with adjuncts, but I can't find it.

Most replies noted a loss in efficiency when using wheat or rye. I tend to see a 5-7% loss when using a considerable amount of either.

[beersk]

There is a previous thread on efficiency loss with adjuncts, but I can't find it.

Most replies noted a loss in efficiency when using wheat or rye. I tend to see a 5-7% loss when using a considerable amount of either.

Same here, it's kind of a bummer.

[kramerog]

There is a previous thread on efficiency loss with adjuncts, but I can't find it.

Most replies noted a loss in efficiency when using wheat or rye. I tend to see a 5-7% loss when using a considerable amount of either.

The OP is using wheat malt, not an adjunct.  Anyway, I wonder if folks are seeing the same kind of losses regardless of wheat source (malt, flaked or berries).

[dmtaylor]

I see no loss in efficiency from wheat or rye.  I must be crushing too hard!   

[troybinso]

Beersmith lists the potential for white wheat malt as 1.040 pppg. This is about 10% higher than the potential for the other base malts (1.035-1.037). I am not sure if wheat malt really has a higher extract potential, but it seems like that could be the problem.

[narvin]

The ProMash estimate for German wheat malt is 1.039 ppg.   Looking at some of the lot analysis for Best Malz wheat on the Country Malt site (http://www.countrymaltgroup.com/maltlot.asp, enter BZW and you'll get a list), the average is only around 1.037.