Originally Posted by CidahMastah
I recently did a rebrew on a hefe at 62-64F with regular pitching rates instead of going higher. I am much happier with the ending results.
I have brewed this (approximate) recipe three times, the first time fermented at 62ºF, the next two times closer to 68ºF. I like the warmer ferment better, as the first batch had very little banana ester.
My latest batch is positively wonderful even though it only started at 11ºP, 1.044. Now I know to double-mill wheat malt.
A few notes on what I think makes this particular batch so great:
- Single decoction, pretty vigorous
- RO water, 5 gm CaCl2 and 0.5 gm CaSO4 in the mash
- 1L starter at beginning of brewday
- Oxygen for 1 minute
Mash pH was 5.6. I used Spalt Select leaf for bittering and .25oz Crystal @15 and @5 for 16 total IBU by Rager. Though it's only around 4.5%, the beer is totally flavorful, crisp, balanced, and with good head and lace at 4 weeks from brewday. I'd proudly put this beer up against any commercial, locally available hef (a Weihenstephaner or Live Oak in their native lands could maybe beat it).