mattman91
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- Joined
- Jan 29, 2021
- Messages
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Let me start off by saying that I do not want to cut corners here. Time, ingredients, processes, whatever helps me make the best authentic German Hefeweizen is what I'm interested in.
Also, fwiw, I brew on the Anvil Foundry 6.5. I typically ferment in a Fermonster in my temperature controlled fermentation chamber.
I LOVE a good Hefeweizen, especially this time of year.
I have not tried brewing one yet as some of the factors with brewing them intimidate me as a new brewer ( only 4 all grain brews under my belt).
The first thing that intimidates me is the type of yeast needed. From what I have read, Wyeast 3068 is king. I do not have any experience with liquid yeast. I have only used dry yeast for all of my beers. One thing that I have read is that you want to "under pitch" the yeast to maximize esthers. I brew 3 gallon bathes. Would one liquid pack of this yeast be too much? Should I make a starter ( I have never done this)? How much exactly do I need?
For the grist, I'm planning on doing an easy 60/40 white wheat and pilsner. Will using 2 row instead of Pilsner change anything, other than allowing a 60 minute boil instead of a 90 minute boil? Is it "not traditional" to sub the pilsner?
Lastly, the thing I am most concerned about is the decoction mash. Is this necessary? I have read mixed reviews. I have also read that some people sub some of the pilsner malt for Munich to mimic the decoction mash. To me, this seems like "cutting corners", but what do I know?
I have seen a few Youtube videos of this process, but I'm a bit confused.
One video shows 1/3 of mash WITH the grains being removed, boiled and placed back in the mash, while another shows only removing the liquid. Which of these is correct? Does it matter?
Step mashing. Is this necessary? What schedule should I use? What temperatures should I mash at?
I know there are tons of questions here, any help would be greatly appreciated!
Cheers!!
Also, fwiw, I brew on the Anvil Foundry 6.5. I typically ferment in a Fermonster in my temperature controlled fermentation chamber.
I LOVE a good Hefeweizen, especially this time of year.
I have not tried brewing one yet as some of the factors with brewing them intimidate me as a new brewer ( only 4 all grain brews under my belt).
The first thing that intimidates me is the type of yeast needed. From what I have read, Wyeast 3068 is king. I do not have any experience with liquid yeast. I have only used dry yeast for all of my beers. One thing that I have read is that you want to "under pitch" the yeast to maximize esthers. I brew 3 gallon bathes. Would one liquid pack of this yeast be too much? Should I make a starter ( I have never done this)? How much exactly do I need?
For the grist, I'm planning on doing an easy 60/40 white wheat and pilsner. Will using 2 row instead of Pilsner change anything, other than allowing a 60 minute boil instead of a 90 minute boil? Is it "not traditional" to sub the pilsner?
Lastly, the thing I am most concerned about is the decoction mash. Is this necessary? I have read mixed reviews. I have also read that some people sub some of the pilsner malt for Munich to mimic the decoction mash. To me, this seems like "cutting corners", but what do I know?
I have seen a few Youtube videos of this process, but I'm a bit confused.
One video shows 1/3 of mash WITH the grains being removed, boiled and placed back in the mash, while another shows only removing the liquid. Which of these is correct? Does it matter?
Step mashing. Is this necessary? What schedule should I use? What temperatures should I mash at?
I know there are tons of questions here, any help would be greatly appreciated!
Cheers!!