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Old 07-20-2010, 11:54 PM   #1
cylered16
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May 2009
Ann Arbor, MI
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Hey everyone.
So I'm scheming up a recipe for a Hefeweizen.

I'm doing a 50:50 ratio of German Wheat Malt to 2-row German Pils.
I intend on using White Lab WLP300 yeast.
No rices hulls based on my mash schedule (see below).

From all sorts of reading I've done here's my proposed mash schedule:

Acid: 120degF @ 10 minutes (0.50 grist/water ratio)
Maltose: 145degF @ 30 minutes (1.25)
Intermediate: 150degF @ 15 minutes (1.5)
Dextrinization: 158degF @ 60 minutes (2)
Mash-Out: 168degF @ 5 minutes (2.8)

I need some opinions. I implemented an acid rest into the Hochkurz Infusion Mashing Technique...this make sense? Thanks!

 
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Old 07-21-2010, 12:49 AM   #2
944play
 
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I don't think you'll be able to stir the mash at .5 qt/lb. Decoction might be more appropriate.
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Old 07-21-2010, 12:56 AM   #3
cylered16
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I'm only at like 7+ gallons in the mashtun. I suppose I can raise the ratios a little bit. Maybe 0.75 or 1?

 
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Old 07-21-2010, 01:07 AM   #4
Malticulous
 
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120 is too high for a acid rest. It's a protein rest.
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Old 07-21-2010, 01:15 AM   #5
ReverseApacheMaster
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Your acid rest would be around 89 and then a protein rest would be around 120.

Personally I would do a triple decoction mash like:

45 at 89
60 at 120
30 at 146
30 at 158
10 at 168

with decoctions at each interval to raise the temp.

 
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Old 07-21-2010, 01:18 AM   #6
motobrewer
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90 min boil at least. lot of pils.

 
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Old 07-21-2010, 01:27 AM   #7
cylered16
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May 2009
Ann Arbor, MI
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I've read in a few places that a 60 minutes boil will suffice. Why 90 minutes?

 
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Old 07-21-2010, 01:35 AM   #8
cylered16
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May 2009
Ann Arbor, MI
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Okay. I think I'm going to go with...
Temperature / (time)

120 (20)
145 (30)
150 (10)
158 (50)
168 (10)

Bam! I think that's quite promising. I'm also going to up the ratio of grist:water a little bit so I end up with, roughly, 9 gallons in my tun.


 
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Old 07-21-2010, 02:20 PM   #9
Cpt_Kirks
 
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Slightly OT, but try replacing a pound or two of that 2-row with Munich Light.

Since adding that to my recipe, my Hefe is SOOOOO much better.



Back OT, if I feel like going to the trouble, I do a single step mash. I start at 120*F for about 20 minutes, then bring the mash up to 150*F for the rest of the hour. Usually, I just mash at 150*F. Frankly, I can't tell the difference in the final beer.

 
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Old 07-21-2010, 03:15 PM   #10
Malticulous
 
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My best hefeweizens are triple decocted with rests at 100, 122, 150 and 168. Single infusions were good but not as well balanced between banana and clove (or as malty.)
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