Patrick604
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- Apr 20, 2011
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Greetings!
I made a Hefeweizen this spring that I just tapped. Although I like it, I don't like it as much as last spring's batch, which had just a hint of sweetness to it.
My recipe was the same for each. 5 lbs German Pils and German Wheat, .8 oz Hallertau for 60 min, and White Labs Hefe yeast. 90 min boil.
Last year I did not hit my target mash temp of 150, I think after all the adjustments up and down, it stabilized at 152-ish. This year I hit all my numbers on the nose with the help of a more consistant process and BS2. So this year I was at 150.
Do you suppose that 2 degrees difference in mash temp would have such a noticible affect on the sweetness of the resultant beer? It's not like I was at 158 or anything crazy ... I just don't know.
What say you all???
I made a Hefeweizen this spring that I just tapped. Although I like it, I don't like it as much as last spring's batch, which had just a hint of sweetness to it.
My recipe was the same for each. 5 lbs German Pils and German Wheat, .8 oz Hallertau for 60 min, and White Labs Hefe yeast. 90 min boil.
Last year I did not hit my target mash temp of 150, I think after all the adjustments up and down, it stabilized at 152-ish. This year I hit all my numbers on the nose with the help of a more consistant process and BS2. So this year I was at 150.
Do you suppose that 2 degrees difference in mash temp would have such a noticible affect on the sweetness of the resultant beer? It's not like I was at 158 or anything crazy ... I just don't know.
What say you all???