Hefeweizen mashing

[keepitcold]

I'm making a hefeweizen next week an I was wondering if a longer mash would help convert the 60% of wheat and second would using 6 row instead of pils malt make a big difference?

 

[eastoak]

wheat malt can convert itself. you could use wheat malt for 100% of the grain bill.

 

[944play]

The best hefeweizen I ever brewed underwent a single, rather long and intensive decoction mash. Despite many dismissals by very reputable brewers of the efficacy of decoction, I really tasted a nice smooth richness that shone over the pasty/doughy thing that wheat beers can sometimes have.

6-row would be fine if that's all you can get. Maybe a short protein rest would be in order.

 

[shivalotus]

If you are doing a hefeweizen I would recommend a multi step decoction. Are you looking to emphasize the clove aroma?

 

[thegerm]

no need for 6-row. if you're going to do a decoction then look into undermodified pils malt. or if you don't want to decoct and still want an approximate flavor, look into melanoidin malt. or... don't bother with either.

 

[shutupjojo]

Sounds like you want to do a single step mash so 6 row would be a good idea but not needed. It has more husk material and can help in lautering. I would do a beta-glucan rest for 20 min at 131 no matter what malt I use then mash untill converted. I prefer the flavor of pilsner over 2 or 6 row.

 

[keepitcold]

I was planing on a single infusion mash or a protein rest then sacc. rest. I have no idea how to do a decoction mash.

 

[asterix404]

You will want to use rice hulls but doing a 2-row pils malt will be fine as part of the base if you are doing a single infusion. You will also want to do a protein rest. Add some meladonin malt for richness (trust me it's awesome). It basically gives about the same flavors as a decoction.

 

[KuntzBrewing]

Decoction will givd you the full bodied mouthfeel and great malty taste while adding additional color, its very easy, instead of step infusion you pull roughly 1/3 of the grain/water into a pot and raise it to your mash temps then boil for a roughly 10 minutes stirring often and then returning to the main mash, do this to bring the mash to each of the temps needed and for mashout, its pretty easy just takes hours, get on youtube and watch braukaiser's videos on the process, it will give you a little higher effeciency and really contributes to creating a great beer

 

[keepitcold]

so I watched it and what i got from it is he starts out with protein rest pulls the thick part of the mash brings it to sacc. rest for holds it for X amount of time then boils it for 10 mins. Then puts it back into the mash. then pull the thin mash then boil that and put it back into the mash for mash out then sparge?

 

[KuntzBrewing]

Pretty much, sounds simple right? Well it is, other than the time it takes its really simple, I don't know why everyone makes it sound awful, it adds so much to a beer I brew them all with some sort of decoction, whether just for mash out or double and maybe triple decoctions, take the time and it'll show you the benefits

 

[shivalotus]

If you are doing multiple rests you might throw in a ferulic acid rest to develop the aroma precursors.

 

[keepitcold]

So how long do I hold the pulled mash at X temp before boiling it?

 

[KuntzBrewing]

Lighter beer 10 minutes, amber-brown beer 20, and at most for a dark beer 30 minutes, so 10 minutes is good for a hefeweizen

 

[KuntzBrewing]

Just make sure u stir often, its like cooking macaroni, the grain can scorch and the thick decoction doesn't heat evenly

 

[keepitcold]

Won second place at Tue club only thanks guys