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Old 04-01-2008, 12:19 AM   #1
Oct 2007
Boston, MA
Posts: 225
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I am planning on doing an AG dunkelweizen soon. I have only one AG under my belt and it was a APA. I have read, as in Ray Daniels' book Designing Great Beers, that most hefeweizens are produced commercially and by many homebrewers by decoction mashing. I do not feel comfortable yet pulling a decoction. I plan on just doing a single infusion with this weißbier. How many of you guys use this method with wheat and what is it mainly that suffers from cutting corners? I guess I don't see the advantage of decoction mashing (even after watching Kaiser's great video on the process! haha)
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Old 04-01-2008, 12:25 AM   #2
Oct 2007
Posts: 84

I really like the flavor that a decoction mash gives to my beers. I just don't think it is worth the extra time. I do highly recommend that you try it at least once. Just make sure you have plenty of time.

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Old 04-01-2008, 01:15 AM   #3
Kaiser's Avatar
Nov 2005
Pepperell, MA
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I have read studies that indicate that there is not a significant enough flavor benefit from decoction for brewing Hefeweizens. I'll have to do a side-by side to see for myself though.


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Old 04-01-2008, 02:44 PM   #4
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Sep 2007
Houston, Texas
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I've ready the same. Also, the protein rest also helps with head retention and body, while the traditional two sacc rests help prevent the beer from getting too thin. A three step infusion mash gets a bit out of hand because of all the water you need to add, so a decoction is a much better way to raise the temperature if you do not have a direct-fired mash tun.

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Old 04-01-2008, 04:00 PM   #5
peterfuse's Avatar
Mar 2007
Belfast, Ireland
Posts: 222
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i say single infusion if you're not up to a decoction. i did a decoction on a wheat beer before and i can't say it helped the beer much and took a looong time.
is there anything to be said for saying another mass?

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