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Old 03-06-2012, 12:25 AM   #1
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Default First hefeweizen batch...what should I mash at?

I just bought a round cooler and turned it into a mash tun (was doing BIAB before). I'm doing a half batch hefe recipe to test out both the tun and the recipe.

2 lbs 2-Row
1.5 lbs Wheat malt
.38 lbs Flaked Oats
.5 oz Cluster @ 60
.25 oz Cluster @ 10
WLP300 Hefeweizen Ale yeast

What should my mash temp be for this?

What would be a good temp to ferment this at? The normal lower 60s range? My basement is at 57 right now which I think is a pretty good temp.

Side note: I went into my LHBS saying I wasn't a hefe close to UFO and this is the recipe he gave me.

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Old 03-06-2012, 12:51 AM   #2
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Well this is a tiny Hefe! I'd mash at 152F and warm it up to 64F for the fermentation.

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Old 03-06-2012, 01:00 AM   #3
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Well this is a tiny Hefe! I'd mash at 152F and warm it up to 64F for the fermentation.
Yeah I'm only doing 2.5 gallons.
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Old 03-06-2012, 02:54 AM   #4
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With my hefeweizen I started with a ferulic acid rest at 110F for 20 minutes to bring out more of the banana/clove phenolic. Then I raised the mash temperature to 152F for 60 minutes with a mash out at 168F for 10 minutes. I used WPL 320 (American Hefeweizen) and I fermented the primary at 62F, which took longer. When I saw the fermentation airlock slow down, I swirled the yeast to get them back into suspension which helped. The total fermentation time took around 7 days. The Hefe turned out really nice.

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Old 03-06-2012, 03:05 AM   #5
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Isn't 110F a little low? I've always heard 120-122F. Here is a quote from another site and another poster:

"Hefeweizen is one place where the protein rest is very useful. If you are familiar with German Hefe, you know that there are two sub-styles of hefe. I will label them according to the leading producers : Schneiderwiesse and Erdinger. The former is characterized by pronounced notes of clove and banana. The latter has some distinctly citrus overtones. I have found that a long protein rest, say 30 minutes, at 128-130 F will produce a more Scheiderweisse-like Hefe, that is more of the banana-clove flavors. A shorter rest, 20 minutes at 122 F produces the Erdinger style with less banana-clove and more citrus. I usually use Wyeast Weihanstephaner Hefe yeast for both."

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Old 03-06-2012, 04:00 AM   #6
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110 degrees is a ferulic acid rest. 122 is a protein rest. Two different rests for different objectives.

Quote:
Originally Posted by tektonjp View Post
Isn't 110F a little low? I've always heard 120-122F. Here is a quote from another site and another poster:

"Hefeweizen is one place where the protein rest is very useful. If you are familiar with German Hefe, you know that there are two sub-styles of hefe. I will label them according to the leading producers : Schneiderwiesse and Erdinger. The former is characterized by pronounced notes of clove and banana. The latter has some distinctly citrus overtones. I have found that a long protein rest, say 30 minutes, at 128-130 F will produce a more Scheiderweisse-like Hefe, that is more of the banana-clove flavors. A shorter rest, 20 minutes at 122 F produces the Erdinger style with less banana-clove and more citrus. I usually use Wyeast Weihanstephaner Hefe yeast for both."
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Old 03-06-2012, 04:08 AM   #7
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I brewed a Hef today--- single infusion at 150F, WLP029 Kolsch yeast, ferment at 64F. Bam!

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Old 03-06-2012, 05:37 AM   #8
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Quote:
Originally Posted by BVilleggiante
110 degrees is a ferulic acid rest. 122 is a protein rest. Two different rests for different objectives.
Thanks for the clarification. You're right.
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Old 03-06-2012, 06:20 AM   #9
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My favorite hefeweizen was a single decoction with an infusion at the end, 59ºC/138ºF - 64ºC/147ºF - 69ºC/156ºF, and 20ºC/68ºF ferment all the way through. This was basically EdWort's Hefeweizen recipe; tasting notes consisted of one word: "Great."

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Old 03-06-2012, 11:12 AM   #10
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Quote:
Originally Posted by 944play
My favorite hefeweizen was a single decoction with an infusion at the end, 59ºC/138ºF - 64ºC/147ºF - 69ºC/156ºF, and 20ºC/68ºF ferment all the way through. This was basically EdWort's Hefeweizen recipe; tasting notes consisted of one word: "Great."
How long did you hold each stage for?

If I did a rest at 110 and then brought it up to 152 and then 168, would I start off with less strike water?
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