Hefe Help?

[eyebrau]

I'm working on planning a 2 gal batch of hefeweisen to brew up for my wife. It's her favorite style, but she doesn't drink much beer, and I've never brewed a hefe before, thus 2 gallons. Was thinking the following:

3lbs pale wheat malt
2lbs pilsener malt
.25oz tettnang - FWH
Mash at 150F for 60mins
45min boil
1/2 packet Danstar Munich Wheat (assuming I can find it)

OG 1.048
IBU 11

I'll be bottling this, as I don't have a kegging setup.

So questions - first, is the recipe going in the right direction? I missing anything? I've seen carapils in recipes, is that needed? Also curious about mash temp. BJCP guidelines call for medium-light to medium mouthfeel, 150F seems right for that.

I'm definitely a dry yeast guy all the way, but with zero experience in hefes... is there a different/better dry yeast out there for the style? Also, what's the appropriate temperature to ferment at if I want that proper hefe banana ester/clove phenol profile?

Any advice would be helpful. Thank you in advance!

 

[Murtagg]

You'll definitely want an acid rest at 110 for about 15 minutes. That creates the precursors for the clove flavors.

I don't know the yeast you're using, but generally speaking lower fermentation temps provide more clove and higher temps provide more banana. I think mine was done at 62 and it had a good balance of the two.

 

[triethylborane]

Grain bill is fine, though I like to add in a bit of acidulated malt (3-5%) of total bill.

Try to hit 152f/60min for a single infusion. If you can do a ferulic acid rest for 15 minutes @ 109f, that does add some complexity to the hefe. The best practice is a single decoction, as that gives you the most smooth and rounded mouthfeel of the mashing approaches.

I would get a liquid yeast for this. Ive never used a dry yeast for a hefe, but this is where things seem to go south with hefe recipes that use dry yeast (there is another thread today that is dealing with this issue). If you can, get WLP300 or WLP380 or Wyeast 3068. Do not make a starter, do not worry about under pitching, just pitch the pack when in the temperature range.

Ferment in the 62-64f range. Ive found that this produces a well rounded hefe, which is what you want. BJCP mouthfeel is medium light to medium body, but creamy. Flavors need to be in balance between banana, clove and bread flavor from the wheat. When you go to higher ferm temps, that is when the phenols, fusel alcohols and esters start to get out of balance for the style.

Bottling is great. I condition in bottle for three weeks at 64f.

 

[dyqik]

I've just done a hefe with Lallemand Munich Classic, which came out great fermented at 62-64F - mild clove and banana in proportion, nothing over the top.

I've heard somewhere on here that the Lallemand Munich is less good for hefes.

 

[eyebrau]

You guys are awesome. Thank you. Will have to think about the decoction... I want to do one eventually for some lagers... otherwise I'll add the acid rest. No problem there.

Regarding the acidulated malt - I plan on using about half RO water, half tap. Don't think I need to adjust the mash from there - is there another reason for the acidulated malt? Do hefes like a more acidic environment?

 

[MVKTR2]

Just to clear up conflicting statements about ferulic acid tests from above it should be a 10-15 minute rest at about 109. You'll need a protein rest at 122 for 15 minutes. Then a sachrification rest between 149-152.

 

[triethylborane]

Just to clear up conflicting statements about ferulic acid tests from above it should be a 10-15 minute rest at about 109. You'll need a protein rest at 122 for 15 minutes. Then a sachrification rest between 149-152.

Thanks for catching that.

 

[eyebrau]

Just to clear up conflicting statements about ferulic acid tests from above it should be a 10-15 minute rest at about 109. You'll need a protein rest at 122 for 15 minutes. Then a sachrification rest between 149-152.

Ah, ok. Thanks for clarifying.

 

[eyebrau]

So if I decide to do a single decoction, am I right that I would:
Acid rest - 109F
Protein rest - infuse to 122F
Sacch rest - decoct to 152F
Mash out - infuse to 168F
Sparge - 168F

Is that right?

 

[MVKTR2]

So if I decide to do a single decoction, am I right that I would:
Acid rest - 109F
Protein rest - infuse to 122F
Sacch rest - decoct to 152F
Mash out - infuse to 168F
Sparge - 168F

Is that right?

You are correct sir!!!

Hefes are one of the best brews for homebrewers to male as freshness really impacts the beer. Additionally they're not particularly hard to brew but be sure to stress how hard you worked to get this lovely beer brewed for your wife... all thisevstep mashes, attention to detail all for her!

 

[eyebrau]

Indeed! Thanks very much.

 

[MVKTR2]

Just looked here again and had missed your comment regarding acidulated malt. Pale grain bill unless dealing with fairly aggressive water tend toward alkaline mash pH, as in creating up too high toward 5.7 or higher rather than the ideal 5.2. This effects starch conversion and can effect the overall beer but generally doesn't as fermentation brings the pH down. You'd be very well served by adding 2-3% acid malt.

 

[triethylborane]

Just looked here again and had missed your comment regarding acidulated malt. Pale grain bill unless dealing with fairly aggressive water tend toward alkaline mash pH, as in creating up too high toward 5.7 or higher rather than the ideal 5.2. This effects starch conversion and can effect the overall beer but generally doesn't as fermentation brings the pH down. You'd be very well served by adding 2-3% acid malt.

Agree 100%.

 

[eyebrau]

Cool. Will do. Thanks guys. One last question - thin or thick decoction?

 

[Lefou]

I usually do a thinner decoction because I don't want my grain to scorch.
About one-third to about a half of my mash liquid gets drained and put in a boil kettle with a portion of the grain.
I mash in a kettle on my stovetop so it makes step mashes and decoctions easier.

 

[khannon]

It may get also be worth the mention that as most of the popular wheat beers are unfiltered, you might find one she likes and culture the yeast from a bottle or two... being a hefe fan, I have done yeast from harpoon, bells, and kapuziner and had great results... I have one on tap from mid spring to late summer every year. Generally 55/45 wheat to grain, low bittering, late noble hop, and ferment mid to low 60s. Lower for clove, higher for banana flavors.

 

[triethylborane]

I usually do a thinner decoction because I don't want my grain to scorch.
About one-third to about a half of my mash liquid gets drained and put in a boil kettle with a portion of the grain.
I mash in a kettle on my stovetop so it makes step mashes and decoctions easier.

Agree. I generally want a consistency like a slightly runny grape nuts, which I have found to have no problems boiling without scorching.

If that doesn't help (it won't), for a grain bill that makes 5 gallons of beer, I pull off 1.5 gallons of grain with a strainer and then 1 gallon of grist (grain/liquid) for a decoction.

 

[eyebrau]

Ok, makes sense. That's what I'll do then. Thanks again!

 

[eyebrau]

It may get also be worth the mention that as most of the popular wheat beers are unfiltered, you might find one she likes and culture the yeast from a bottle or two... being a hefe fan, I have done yeast from harpoon, bells, and kapuziner and had great results... I have one on tap from mid spring to late summer every year. Generally 55/45 wheat to grain, low bittering, late noble hop, and ferment mid to low 60s. Lower for clove, higher for banana flavors.

Definitely something to plan for the future... I'm not set up for stepping up a starter effectively yet, but something to consider for later. Good call though, thanks!