I'm looking at brewing an authentic German Hefeweizen, and was I curious if anyone knew exactly what caused the sort of white-pepper spiciness in a good hefe. I really like that particular flavor, and I would love to accentuate it if possible. I'm assuming it has to do with the yeast, but I don't know what temps cause it to react in different ways.
I'm thinking of basing the recipe of EdWort's
https://www.homebrewtalk.com/f70/bee-cave-brewery-bavarian-hefeweizen-35679/
Thoughts?
I'm thinking of basing the recipe of EdWort's
https://www.homebrewtalk.com/f70/bee-cave-brewery-bavarian-hefeweizen-35679/
Thoughts?