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Old 06-16-2006, 07:03 PM   #1
Rodan
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Default German Hefe- Weizen questions

HI!

I am about to attempt my first all grain 5 gallon recipe for a traditional German Hefe-Weizen.
Im using 70% wheat to 30% pale two row. Approximate IBU is 15 through Hallertauer hops. Im also going to use Wyeast strain 3068 (2.5 months old).

My question involves proper mashing steps. The recipe suggests a decoction mashing and outlines the procedures. However, i want to simplify things a little and do a step mash process.

Heres the plan: Im going to use 1 liter for every 1 pound of grain.
-Mash in at 40 degrees celcius ( I live in Canada!)
-raise heat to 55 degress on stove and rest for 25 mins, stiring every 5 mins.
- Raise to 66 using boiling water, rest for 15 mins
- raise to 70 using stove and rest for 20mins
- raise to 77 for sac rest.
-mash out to lautering tun.

Any one see any definite problems? I belive that i covered all to nessesary temp for conversion right?

Lautering- Sparge water at 77 degrees. Some have suggested that lautering should take 1.5 to 2 hours to complete. I was quite suprized because i had assumed that it would only take a half an hour. Can anyone share any experiences with the length of time spent lautering versus quality of final wort?

The rest of the process is reasonably straigh forward (boil and hopping and cooling)...

Any tips will be MUCH appreciated! Thanks for helping out an all-grain newbie!

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Old 06-16-2006, 07:14 PM   #2
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In general, slower sparging means better extraction. If you can stretch it to 1 hr that would be good. It usually takes me about 1 hr 20 min or so for mine.

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Old 06-16-2006, 07:19 PM   #3
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excellent! Thanks for the great advice man! Ill re-work the formula to lengthen the process to an hour and 10-20mins.

Any advise for the length of lautering time?

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Old 06-16-2006, 07:21 PM   #4
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Quote:
Originally Posted by Rodan
Heres the plan: Im going to use 1 liter for every 1 pound of grain.
-Mash in at 40 degrees celcius ( I live in Canada!)
-raise heat to 55 degress on stove and rest for 25 mins, stiring every 5 mins.
- Raise to 66 using boiling water, rest for 15 mins
- raise to 70 using stove and rest for 20mins
- raise to 77 for sac rest.
-mash out to lautering tun.
-depending on how much clove you want to have in the final beer, hold the mash at 45 *C for 0-20min. This is the ferulic acid rest.
- with wheat I still like having the protein rest at 50*C. hold there for 20-30 min.
- hold the saccrification rest at 66*C for 60 min. otherwise you won't get enough fermentables.
- hold the rest at 70 until conversion is complete. This should already be the case if you rested at 66 for 60 min.
- mash-out at 75 *C. 77 *C is getting a little high

Quote:
Lautering- Sparge water at 77 degrees. Some have suggested that lautering should take 1.5 to 2 hours to complete. I was quite suprized because i had assumed that it would only take a half an hour. Can anyone share any experiences with the length of time spent lautering versus quality of final wort?
If you fly-sparge it should take more than an hour. If you batch-sparge, the sparge can be done in 20-30min.

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Old 06-16-2006, 07:22 PM   #5
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Hmmm...the C's really throw me off. Check out this thread:

http://www.homebrewtalk.com/showthread.php?t=7713

Around post #37 it starts getting into multi-step mashes. Also, you will definitely be sparging longer than 30 minutes if you're fly sparging. If you batch sparge you can trim that down to how fast it takes you to heat a batch of water.

I'd consider reducing the wheat/barley ratio to 50/50 if this is your first AG batch.

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Old 06-16-2006, 07:31 PM   #6
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thanks Kaiser and Baron... this is exactly what i wanted to hear!

Ill reformulate! (and find the difference between batch sparging and fly sparging... )

CHEERS!

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Old 06-16-2006, 07:34 PM   #7
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Quote:
Originally Posted by Rodan
Ill reformulate! (and find the difference between batch sparging and fly sparging... )

CHEERS!
http://beerdujour.com/SpargingDeMystified.htm
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Old 06-16-2006, 07:43 PM   #8
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looks like ill be fly sparging! Thanks a lot!

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Old 06-16-2006, 11:23 PM   #9
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Where in Canada are you?

Please see our web site if you're near Montreal:

www.montreAlers.ca

If you're new at all grain, you might want to go for a single step infusion instead of a step or decoction mash. I've been doing it that way for years and have had excellent results.

You might want to go to a 50/50 wheat and barley grain bill also. Stuck mash is not fun.

yay hefe!

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Old 06-18-2006, 03:59 AM   #10
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You know generally when I read about someone doing wheat here, there is a suggestion to add rice hulls to help prevent stuck fermentations. I don't know much about rice hulls, but want to do a wheat next month. Homebrew_99 talked about this special yeast that WL makes only in July and August. Is there a percentage of rice hulls you use per pound of wheat? How do you go about deciding how much to use?

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