mcbethenstein
Well-Known Member
Lately I really dove into trying to perfect my hefeweizen. I've run a few side by side trials for the yeast and it is chronicled here:
https://www.homebrewtalk.com/f163/d...-fermentation-profiles-flavor-results-317195/
Now I plan to compare the base malts. I am constantly tweaking my recipe, but really haven't tasted the difference between the different suppliers or varieties throughout the process. So tonight I will start a mini-mash experiment. I will mash 1/2 lb of the following malts in a glass jar at 154 deg for 1 hour. Taste and compare. Record my findings. Then boil just to kill off any nasties, and chill and pitch my yeast (WLP 380). I know that I should use a neutral yeast, but since this is to determine the flavors that each gives in a hefe, I will use a hefe yeast. Fermentation will take place in my 69 deg basement. I will compare again after fermentation and then after bottling a single bottle of each with a coopers carb drop. At that point I will decide which to go forward with. Photos will be included.
Malts being compared :
German pilsner from NB (schill malz?)
Weyermann bohemian pilsner
Best maltz pilsner
Weyermann German pale wheat malt
Weyermann floor malted bohemian wheat malt
Rahr red wheat malt
https://www.homebrewtalk.com/f163/d...-fermentation-profiles-flavor-results-317195/
Now I plan to compare the base malts. I am constantly tweaking my recipe, but really haven't tasted the difference between the different suppliers or varieties throughout the process. So tonight I will start a mini-mash experiment. I will mash 1/2 lb of the following malts in a glass jar at 154 deg for 1 hour. Taste and compare. Record my findings. Then boil just to kill off any nasties, and chill and pitch my yeast (WLP 380). I know that I should use a neutral yeast, but since this is to determine the flavors that each gives in a hefe, I will use a hefe yeast. Fermentation will take place in my 69 deg basement. I will compare again after fermentation and then after bottling a single bottle of each with a coopers carb drop. At that point I will decide which to go forward with. Photos will be included.
Malts being compared :
German pilsner from NB (schill malz?)
Weyermann bohemian pilsner
Best maltz pilsner
Weyermann German pale wheat malt
Weyermann floor malted bohemian wheat malt
Rahr red wheat malt