3 steps mash or decoction for hefdweizen.

[ldtagtrip]

Hi,
Im looking to make a authentic hefeweizen and im very confused on which way i should i go.
my ideia is to go for a 3 step mash.

1 10 min at 113 ferulic acid(more clove flavor)??
2 15 min at 131 protein rest
3 30 min 154 sacharification rest.

It is my first time doing step mash but i feel that im ready for it, please help.

 

[didinho]

1 10 min at 113 ferulic acid(more clove flavor)??
2 15 min at 131 protein rest
3 30 min 154 sacharification rest.

I do a single decoction step:
55°C for 10 minutes
62-65°C 40 minutes
Decoction (1/3 mash boiled for 20minutes)
72°C for 20-30 minutes

it's relatively easy, but you can add a shorter decoction between 55 and 62°C, the wheat will not suffer for a longer protein rest

 

[ldtagtrip]

Thank you very much.
Is there any decoction calculator to know how much mash needs to be boiled in order to achieve the next temp???

 

[Culbetron]

I've make my hefe with rests at:
109f Ferulic
115f Beta Glucan
151f Sacc

I've been very happy with the results. I really enjoyed the clove flavor from fermenting at 62f and have had no problems with a stuck sparge even with 60% wheat malt.

 

[helterscelter]

how do you guys usually raise the temp of your mash for each step?

 

[brewbama]

Dup

 

[brewbama]

how do you guys usually raise the temp of your mash for each step?

Several ways to step: You can deconcoct (heat a portion of the mash), use a RIMS, a HERMS, simply heat your mash vessel, or add infusions of heated water. I add infusions.

http://braukaiser.com/wiki/index.php?title=Infusion_Mashing

http://www.howtobrew.com/section3/chapter16-2.html

https://byo.com/hops/item/1325-rims-and-herms-brewing-advanced-homebrewing

 

[Culbetron]

I mash in my kettle, so I can jsut directly heat the mash

 

[helterscelter]

I mash in my kettle, so I can jsut directly heat the mash

This is what I typically do as well. Though mostly because my keggle mashtun losses heat so much. (Got some rock wool sitting in the truck to fix that today though)