Hefeweizen - Decoction + Priming with Wort

[Snotpoodle]

Hi,

Just need some pointers, I am putting down two Hefeweizen brews back to back on Saturday, and was wondering about the decoction process.

I normally just do a rest at 35C and 55C then batch sparge. Is decoction really necessary if I follow this current regime?

Also, I want to bottle carb one batch, and keg the other. I am also tryin two different yeasts W-06 and Danstar Munich. Would grabbing a little of the unboiled wort and storing it in a capped 750ml bottle in the fridge be fine to prime with?

The recipe is 60% Wheat 40% german Pils, halletauer hops + yeast.

Should I be fermenting low or high to get the clovey goodness I am after?

Thanks!

 

[npauley88]

what I've always been told:

Clove - Low temp (~60 degrees F)
Banana - High temp

Good luck!

 

[Native302]

IMHO W-06 is terrible for a hefe. I'd go with WLP 300 or Wyeast Weihenstephan 3068 they both rock.

 

[rycov]

priming with wort is called krausening. (incase you didn't already know or didn't remember)

 

[Snotpoodle]

The Whitelabs stuff isnt available here, and neither is the 3068. Only the fermentis and danstar stuff really

 

[sendkyleanemail]

I am fermenting a Hefe right now at 72 and it is EXPLODING with banana smells!! This goes alog with the above comment about high VS low temp. I used 30368 too, too bad you can't get it. it's a BEAST!

 

[Snotpoodle]

I am jealous of your banana awesomeness.

I have had W-06 wheats before that have had the clovey goodness i want, especially after a repitch...

Still, any takers on my other questions around krausening, decoction and low vs higher temp fermentation?

 

[JonK331]

i actually think WB-06 is a fine yeast. It imparts a very German flavor and is far from an American Hefe but I like it. I make lots of Hefe and ferment at 62F, this is the temp that Jamil recommends from lots of trial and error in Brewing Classic Styles. A decoction is not necessary but you should sub in about a pound of Munich in a 5 gallon batch to add the melanoidins that you would otherwise get from the decoction. Good luck!

 

[DrawTap88]

+1 to everything JonK said. Decoction isn't 100% necessary. I do recommend doing a rest at 114F if possible before going to your sac rest temp, since that will create more of the 4-vinyl-glucianol (sp?) which promotes the clove flavor. You'll get a more balanced flavor that way.
What's stopping you from getting 3068 or WLP300, and how much would it cost you to get those where you're at?

 

[Snotpoodle]

+1 to everything JonK said. Decoction isn't 100% necessary. I do recommend doing a rest at 114F if possible before going to your sac rest temp, since that will create more of the 4-vinyl-glucianol (sp?) which promotes the clove flavor. You'll get a more balanced flavor that way.
What's stopping you from getting 3068 or WLP300, and how much would it cost you to get those where you're at?

I'll give that a try, thanks.

I am in South Africa, and move places don't ship here, if they do, I basically end up paying 4 - 6 times what it costs you to buy a vial or smack pack, so I am just using whats in the fridges currently.

 

[doctorRobert]

pitching temp is critial, pitch low (60) - then raise

 

[DrawTap88]

I am in South Africa, and move places don't ship here, if they do, I basically end up paying 4 - 6 times what it costs you to buy a vial or smack pack, so I am just using whats in the fridges currently.

Well, I was thinking I could send you a vial or culture or something of the 3068...but I looked up the priceing and it's well over $100 (US) to get it to you. Sorry.

Good luck with your brewing. Let us know how they turn out.

 

[Snotpoodle]

Well, I was thinking I could send you a vial or culture or something of the 3068...but I looked up the priceing and it's well over $100 (US) to get it to you. Sorry.

Good luck with your brewing. Let us know how they turn out.

Thanks, I appreciate the effort. I am putting down the brews tomorrow, will try and pitch low and ferment low, i really want them cloves.

 

[Snotpoodle]

Need a little more advice pls.

Recipe is still 50% Wheat 50% Pils + Halletaur for bittering.

I came across a bottle 0.5kg of Orange Blossom Honey, and want to pop it in.

When you do recommend would be the best;

1. Boil
2. Flameout
3. Primary ?

Or maybe 50% at boil and 50% in primary? Might even throw some orange zest in, but wondering if I will get any citrus flavours of the honey, or just adding more sugar for the yeast to munch on ?

 

[Snotpoodle]

About to get this going, going to use the orange blossom honey after flame out.

 

[Mustangj]

I'd use it with 10min left and make sure you stir real good as you are putting it in. You don't want to scorch it on the bottom of your pot.

The honey will not import any flavor at all it's 100% fermentible, it just raise your ABV.

 

[Snotpoodle]

Even if its Orange Blossom honey, you reckon i wont get ANY orange aroma at all?

If not, its not train smash, but meh.

 

[Mustangj]

Even if its Orange Blossom honey, you reckon i wont get ANY orange aroma at all?

If not, its not train smash, but meh.

I really doubt you will get any orange flavor at all. If your looking for a orange flavor why not just use the zest for a orange or maybe use some coriander to add some lemon taste?

I've used some acid malt in my hef's to give it a little tartness.

 

[Snotpoodle]

Well, the Mash is on...doing our protein rest at 50C for 30mins.

Using the BIAB method today for one brew....should be fun.

Time to get a beer, and its 11am

Oh well, image linking isnt working:

Mash

 

[Mustangj]

Well, the Mash is on...doing our protein rest at 50C for 30mins.

Using the BIAB method today for one brew....should be fun.

Time to get a beer, and its 11am

As soon as I get home from work i'll have one at 8am..

Enjoy your day of brewing!!

 

[Snotpoodle]

Out of interest, i tried to post some images, does this only work for premium supporters?

 

[Mustangj]

Out of interest, i tried to post some images, does this only work for premium supporters?

Not sure.. Have you used image shack before?

 

[Mustangj]

In order to have images and videos parse using the IMG tag and video tag you must be a member for 30 days and have 25 posts. After you reached this milestone the access will happen immediately.

Found it.. You should be able to.

 

[Snotpoodle]

Protein Rest done

Here are the pics in case the IMG tags are screwed:

 

[Mustangj]

Right click your image
scroll down to properties
highlight the address
copy the address
open this icon

Delete http://
Paste the address
done!

 

[Snotpoodle]

Woot - grapped the pic links out of the HTML, posting more as I go.

Mashing for Sac rest ay 66C now, sparging with 76 in about 30mins.

 

[Mustangj]

This is all i see..

You should see a red X in a box

 

[Mustangj]

What do you see?

 

[Snotpoodle]

working

Thanks Mustangj

 

[Mustangj]

working

Thanks Mustangj

Cool!!:rockin: