Ferulic acid rest necessary for a hefeweizen?
Brewing a hefeweizen in a few days with WLP380 (Hefeweizen IV). I have read numerous posts about how a ferulic acid rest will help bring out the spicy/clovey taste that I am shooting for with this batch. My question is, is it necessary? I really don't want to do step mashing unless the benefit is worth it. I have read a couple posts where people still end up with banana bombs with this yeast, even though this yeast is supposed to produce minimal banana esters.
Check out the chart on page 85 of Brewing with Wheat. It shows that a 10 minute ferulic rest roughly doubles the perceived phenol.
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