Hefeweizen Step Mashing

[EamusCatuli]

Hey all,

My recipe calls to mash at 104 for 10 minutes, 125 for 20 minutes, 150 for 60 minutes, mash out at 168.

I have never done step mashing, only single infusion and decoctions. I have a 20 gallon Rubbermaid MLT and a 20 gallon Kettle (also a 7.5 gal and 5 gal kettle). What are the opinions on best practice?

Thanks!

 

[Rev2010]

I did my first step mash today and asked about it in a thread just one or two down. As I learned you really can't achieve all those steps simply by adding hot water. Well, you can technically but your mash will get very thin with a lot of liquid. I mashed in for a protein rest at 122 today with 2 gallons of water (a bit thick) then added 1 gallon of boiling water after 20 minutes to move to the next step - was supposed to be 147 but I only hit 139.

Anyhow, I did a double decoction - that's where you remove the grains and boil them, not the wort but the actual grains, then after some time you return them to the mash to hit your next temp. It also is supposed to improve the body and taste of the beer. Anyhow, this IMO is the easiest way to step mash if you are using an MLT cooler. I plan for my next batch, a Patersbier, to use a paint strainer bag and mash outside on my burner/kettle. Had to deal with more bitching today from the mother-in-law cause God forbid some grains get boiled!!!!!! But if I were baking bread and the same exact smell were produced it would be ok, but nooo... this is beer and... ok I'll shut up now.

So, I was thinking I'd try using a bag and step mashing in the kettle outside.


Rev.

 

[Bmorebrew]

I've never personally done this, since hefes are not exactly my favorite, but I understand that doing an acid rest (ferulic acid) at around 110 (?) will produce more 4-vinyl guaiacol - in turn providing a much crowed about clove flavor.

 

[Rev2010]

but I understand that doing an acid rest (ferulic acid) at around 110 (?) will produce more 4-vinyl guaiacol - in turn providing a much crowed about clove flavor.

This is a topic of some debate. Technically yes, more 4-Vinyl Guaiacol is created with an acid rest, but many have tested and not noticed a difference in taste... and some say they have.

I've seen a few posts, tests, and write-ups about it online and many seem to say there's really no perceivable difference in clove taste whether or not a rest is done. I believe Braukeiser also did an A/B test of the same recipe, one done without and one done with and didn't see any noticeable difference. *quick Google search found it:

http://braukaiser.com/lifetype2/index.php?op=ViewArticle&articleId=130&blogId=1

So who knows. Wonder if there has been further testing and experimentation on it.


Rev.

 

[Weizenwerks]

Hey all,

My recipe calls to mash at 104 for 10 minutes, 125 for 20 minutes, 150 for 60 minutes, mash out at 168.

I have never done step mashing, only single infusion and decoctions. I have a 20 gallon Rubbermaid MLT and a 20 gallon Kettle (also a 7.5 gal and 5 gal kettle). What are the opinions on best practice?

Thanks!

With today's highly modified malts, decoctions aren't as necessary as they were 150+ years ago.

Step mashing will generally move from a fairly thick mash to a fairly thin mash. Adjust your boil time to compensate so your numbers are right, if they matter much to you. Always heat up more water than you think you need. The only time I use decoction is if my numbers won't be met and I need more heat than adding water will allow. It's used as a backup only. I generally don't step mash at home, all single infusion mash.

 

[sheeshomatic]

This is timely. I did my first step mash yesterday for a hefeweizen as well. I knew I could have done a single infusion, but I wanted to try something different. 5 gallon batch in a 10 gallon cooler MLT.

My first step was just a protein rest at 122. I used strike water at 1qt/lb and nailed the 122. Rested for 20 minutes and then added boiling water to get to 153. Wound up with a 1.8 qt/lb ratio. Beersmith was dead on with the amount of water needed to get there. My Ph never went above 5.4 and my efficiency was 78%, which is a little off from the 82 or so I usually get. Oh, I ALSO had a stuck lauter, but I think I had my valve open a bit too aggressively with the wheat. I remixed my grains, vorlaufed and kept it about 1/4 open and drained crystal clear right to the end.

At the end of the day, I don't think I'd do more than a two step mash in a cooler. If I wanted to do more, I'd probably want to go with a kettle based MLT. That mash gets thin quick.

 

[EamusCatuli]

Went ahead with a rest at 122 (actual 125) for 20 minutes and added boiling water to reach 150 for 60 minutes. Worked without a hitch and hit an 85% eff. Sitting in the ferm. chamber as we speak, being all sexy.

Thanks for the help!