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Old 02-27-2006, 07:44 PM   #1
billism
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Default Hefeweizen

Hi,

For an AG hefeweizen, is the standard 155 F mash for 60 or 90 minutes good enough, or should there be a "protein" rest in there somewhere at a lower temp? I'm thinking about the protein in the wheat malt.

Also, should I worry about the water mineral and Ph levels for hefeweizen mash?

This is the recipe I plan to use:
http://www.ratebeer.com/Recipe.asp?RecipeID=142

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Old 02-27-2006, 07:49 PM   #2
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You can do a protein rest if you want to try to make the sparge easier. Just don't do too long a rest or your wheat beer won't be cloudy

60 minute mash is fine I'm sure. I've never met anything that didn't convert after an hour.

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Old 02-28-2006, 01:33 AM   #3
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Default Beta Glucan rest

IMHO, protein rest is not necessary since the beer is ment to be cloudy.
However, a beta glucan rest at 105 may be useful since wheat malt has no husk to use as a filter bed.

http://howtobrew.com/section3/chapter14-1.html

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Old 03-01-2006, 08:20 AM   #4
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Quote:
Originally Posted by billism
Hi,

For an AG hefeweizen, is the standard 155 F mash for 60 or 90 minutes good enough, or should there be a "protein" rest in there somewhere at a lower temp? I'm thinking about the protein in the wheat malt.

Also, should I worry about the water mineral and Ph levels for hefeweizen mash?

This is the recipe I plan to use:
http://www.ratebeer.com/Recipe.asp?RecipeID=142
150- 160 for 4-5 hr for a full mash, mash out for 30-60 min. durring which you will do you're hopping as needed at 170-175 use Irish Moss if you do not want a protein haze 10 min at the end of the boil, a little good yeast haze is always ok but that is to come with the pourer, yeast is not a bad thing with this style.
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Old 03-01-2006, 12:01 PM   #5
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I do heffes all of the time using 5lb wheat and 5lb pale. I mash at 154 for 1hr and it always turns out great. just make sure that you monitor the primary fermentation, wheat beers ferment violently, that is, usually I expext to have to clean out a clogged airlock at least once, sometimes more.

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Old 03-01-2006, 01:32 PM   #6
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Quote:
Originally Posted by Bruner
150- 160 for 4-5 hr for a full mash, mash out for 30-60 min. durring which you will do you're hopping as needed at 170-175 use Irish Moss if you do not want a protein haze 10 min at the end of the boil, a little good yeast haze is always ok but that is to come with the pourer, yeast is not a bad thing with this style.
A 4-5 hour mash? Do your hopping during the mash out? Irish moss in a hefe? Does any of this make sense?
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Old 03-01-2006, 01:44 PM   #7
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Quote:
Originally Posted by El Pistolero
A 4-5 hour mash? Do your hopping during the mash out? Irish moss in a hefe? Does any of this make sense?
Glad I wasn't the only one!
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Old 03-01-2006, 04:58 PM   #8
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Quote:
Originally Posted by El Pistolero
A 4-5 hour mash? Do your hopping during the mash out? Irish moss in a hefe? Does any of this make sense?
No, it doesn't.
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Old 03-01-2006, 05:34 PM   #9
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Thanks for all the replies. =)
Is the fermentation cycle for wheat beers like hefeweizen pretty much the same as any other ale?
1 week for primary fermentation
2 weeks for secondary fermentation
3 weeks for bottle/keg conditioning
Then refridgerate.
?

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Old 03-01-2006, 10:43 PM   #10
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Yup!

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