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Old 11-22-2011, 05:11 PM   #11
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The receipe I've cobbled together (stolen) from others is:

7# German Wheat
4# German Pils
.5# Rice hulls

.75oz Hallertau or Tettnang (I haven't decided yet)
.25oz Hallertau or Tettnang (I haven't decided yet)

Wyeast Bavarian Wheat #3638

Coupled with the step mash of 131 - 145 - 158

I can't wait!

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Old 11-22-2011, 06:00 PM   #12
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We just judged the German wheat a rye club only comp for our club and the landslide winner used a decoction mash.

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Old 11-24-2011, 09:37 AM   #13
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Infusion mashing is good enough for your first Hefeweizen. Decoction improves the malt character and body, both of which don't play a huge role in the taste profile of a Hefeweizen.

What's much more important is a 30 minute rest at a temperature of 45°C (113°F). This will improve availability of ferulic acid and/or (depending on complicated conditions that you should just ignore in the beginning) glucose sugar, which, in combination with just the right strain of yeast, will produce the clove and/or banana aroma so typical for this style.

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Old 11-28-2011, 02:09 PM   #14
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Hefe Brew day update. It was quite the adventure, to say the least. While developing the final recipe, I read somewhere on HBT that Beersmith struggles with step mash temps and ratios...I still forged ahead. Well, whoever wrote that statement was RIGHT!! Hit my protein rest temp of 131, went to add addtional strike water to bounce it to 145...fail!! the volume and temp of water recommended by Beersmith only raised the mash temp 6 degrees...this is where the fun started. I drew off about 20% of the wort into a stainless pot and put it on the stove top and took it to 205 degrees and added it back to the mash. That mini-decoction brought the mash temp up to 147 degrees. Ended up having to do something very similar process to get the final rest temp up to 158 degrees. While it was quite the adventure and I won't know what I really have until I taste the final product, my original gravity was nearly dead on and the color is exactly what I expected. Will definitely keep everyone posted.

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Old 11-28-2011, 04:50 PM   #15
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Quote:
Originally Posted by andreas23 View Post
What's much more important is a 30 minute rest at a temperature of 45°C (113°F). This will improve availability of ferulic acid and/or (depending on complicated conditions that you should just ignore in the beginning) glucose sugar, which, in combination with just the right strain of yeast, will produce the clove and/or banana aroma so typical for this style.
If i am not mistaken, which can happen, the ferulic acid is only a percursor for the clove flavor and aroma, which is a phenolic. isoamyl acetate (or something like that, I dont have my brew science book on me for reference) is responsible for the banana smell, which is an ester.
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