Any input on this recipe would be appreciated! Hefeweizens are tasty summer beers and a good chance for me to try out decoction mashing. I'm assuming 60% efficiency in the mash. This is only my second all-grain, and 60% was my extraction efficiency the first time around. If the decoction mash improves my efficiency, I'll just dilute with water to keep my OG fitting with the style.
I'm not sure about how long the rests need to be, though. I'm more of a clove than a banana guy, so I was thinking about a longer rest to generate more feurilic acid. I don't know how long is too long, though. Same goes for the saccharification rests. With respect to hops, is FWH and a 0.25 oz finishing addition appropriate for the style? I heard that FWH can generate smoother, more refined bitterness.
Vital Statistics
OG: 1.056
Projected FG (70% attenuation): 1.017
IBU: 13
Yeast: WY3068 fermented at 62-68F (the range that my water bath seems to stay)
Batch size: 6 gal (my bucket is about 7.5 gallons so why not)
Grains
9 lb White Wheat (60%)
4 lb German pilsner (26.67%)
1 lb Light Munich 6L (6.67%)
0.5 lb Carmel Wheat 40L (3.33%)
0.5 lb Vienna (3.33%)
Extras
1 lb rice hulls, rinsed
Hops
1.5 oz Hallertau (3.9% AA) FWH
0.125 oz Northern Brewer (8.5% AA) 60 min
0.25 oz Hallertau (3.9%AA) 5 min
Mash Schedule
1.25 qt / lb grain
Strike Water: 110F
pH buffered at 5.2
100F - 90 min - Acid Rest
10 min into rest, remove 2 gal, hold at 150F for 30 min, boil 10 min
145F - 45 min - Saccharification Rest
Upon reaching temperature, immediately remove 1 gal, hold at 150F for 30 min, boil 10 min
155F - 45 min - Saccharification Rest
Upon reaching temperature, immediately remove 1 gal, hold at 150F for 30 min, boil 10 min
>170F - Mashout
I'm not sure about how long the rests need to be, though. I'm more of a clove than a banana guy, so I was thinking about a longer rest to generate more feurilic acid. I don't know how long is too long, though. Same goes for the saccharification rests. With respect to hops, is FWH and a 0.25 oz finishing addition appropriate for the style? I heard that FWH can generate smoother, more refined bitterness.
Vital Statistics
OG: 1.056
Projected FG (70% attenuation): 1.017
IBU: 13
Yeast: WY3068 fermented at 62-68F (the range that my water bath seems to stay)
Batch size: 6 gal (my bucket is about 7.5 gallons so why not)
Grains
9 lb White Wheat (60%)
4 lb German pilsner (26.67%)
1 lb Light Munich 6L (6.67%)
0.5 lb Carmel Wheat 40L (3.33%)
0.5 lb Vienna (3.33%)
Extras
1 lb rice hulls, rinsed
Hops
1.5 oz Hallertau (3.9% AA) FWH
0.125 oz Northern Brewer (8.5% AA) 60 min
0.25 oz Hallertau (3.9%AA) 5 min
Mash Schedule
1.25 qt / lb grain
Strike Water: 110F
pH buffered at 5.2
100F - 90 min - Acid Rest
10 min into rest, remove 2 gal, hold at 150F for 30 min, boil 10 min
145F - 45 min - Saccharification Rest
Upon reaching temperature, immediately remove 1 gal, hold at 150F for 30 min, boil 10 min
155F - 45 min - Saccharification Rest
Upon reaching temperature, immediately remove 1 gal, hold at 150F for 30 min, boil 10 min
>170F - Mashout