Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Mash options for first Hefe???
Reply
 
Thread Tools
Old 11-22-2011, 06:11 PM   #11
2thumbsup
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Hartford, Wisconsin
Posts: 75
Default

The receipe I've cobbled together (stolen) from others is:

7# German Wheat
4# German Pils
.5# Rice hulls

.75oz Hallertau or Tettnang (I haven't decided yet)
.25oz Hallertau or Tettnang (I haven't decided yet)

Wyeast Bavarian Wheat #3638

Coupled with the step mash of 131 - 145 - 158

I can't wait!


2thumbsup is offline
 
Reply With Quote
Old 11-22-2011, 07:00 PM   #12
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 4 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,752
Liked 1301 Times on 855 Posts
Likes Given: 35

Default

We just judged the German wheat a rye club only comp for our club and the landslide winner used a decoction mash.


__________________
Welcome to BrewHardware.com. I love you.
New 100% Stainless Steel Heating Elements are IN! ULWD 5500w Ripple, 2000w, 1500w, etc
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.
Bobby_M is offline
 
Reply With Quote
Old 11-24-2011, 10:37 AM   #13
andreas23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Berlin, Germany
Posts: 12
Default

Infusion mashing is good enough for your first Hefeweizen. Decoction improves the malt character and body, both of which don't play a huge role in the taste profile of a Hefeweizen.

What's much more important is a 30 minute rest at a temperature of 45C (113F). This will improve availability of ferulic acid and/or (depending on complicated conditions that you should just ignore in the beginning) glucose sugar, which, in combination with just the right strain of yeast, will produce the clove and/or banana aroma so typical for this style.

andreas23 is offline
 
Reply With Quote
Old 11-28-2011, 03:09 PM   #14
2thumbsup
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Hartford, Wisconsin
Posts: 75
Default

Hefe Brew day update. It was quite the adventure, to say the least. While developing the final recipe, I read somewhere on HBT that Beersmith struggles with step mash temps and ratios...I still forged ahead. Well, whoever wrote that statement was RIGHT!! Hit my protein rest temp of 131, went to add addtional strike water to bounce it to 145...fail!! the volume and temp of water recommended by Beersmith only raised the mash temp 6 degrees...this is where the fun started. I drew off about 20% of the wort into a stainless pot and put it on the stove top and took it to 205 degrees and added it back to the mash. That mini-decoction brought the mash temp up to 147 degrees. Ended up having to do something very similar process to get the final rest temp up to 158 degrees. While it was quite the adventure and I won't know what I really have until I taste the final product, my original gravity was nearly dead on and the color is exactly what I expected. Will definitely keep everyone posted.
2thumbsup is offline
 
Reply With Quote
Old 11-28-2011, 05:50 PM   #15
bb239605
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Posts: 182
Liked 8 Times on 8 Posts

Default

Quote:
Originally Posted by andreas23 View Post
What's much more important is a 30 minute rest at a temperature of 45C (113F). This will improve availability of ferulic acid and/or (depending on complicated conditions that you should just ignore in the beginning) glucose sugar, which, in combination with just the right strain of yeast, will produce the clove and/or banana aroma so typical for this style.
If i am not mistaken, which can happen, the ferulic acid is only a percursor for the clove flavor and aroma, which is a phenolic. isoamyl acetate (or something like that, I dont have my brew science book on me for reference) is responsible for the banana smell, which is an ester.


bb239605 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
No Grain Mill - Options? Jmac00 General Techniques 12 09-22-2011 03:36 PM
What are my options for stuck fermentation mikejamesnelson General Techniques 25 05-03-2010 03:30 AM
IPA options itsme6582 General Techniques 5 02-17-2010 11:10 PM
Carbonation Options Iordz General Techniques 6 09-26-2008 09:25 PM
Secondary Options JustMrWill General Techniques 10 01-16-2008 08:39 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS