How to create the slight tanginess in an Erdinger weissbier?

[Tippsy-Turvy]

Does anyone else notice a subtle tanginess/faint tartness when drinking a classic Erdinger Weissbier? It's almost like a hint of sour plum right at the end of each sip.

How would one go about producing this SUBTLE plummy tartness? I understand a ferulic acid rest used in mashing wheats produces more clove character.

What if I use lactic acid to ph-correct my mash water instead of phosphoric? What about adding lactic acid to the beer on bottling day and if so what amounts would you recommend for a subtle effect?

Thanks everyone.

 

[Spartan1979]

You could get some "tanginess" by using acidulated malt in the mash.

 

[Tippsy-Turvy]

Good idea, thanks Spartan. Never used acidulated malt but something i'll look into.

Interesting how the more i look into this "tanginess" aspect the more new ideas I come across (new for me anyway). Eg, I'm reading Brewing with Wheat and in it J. Cutler from Piece Brewery in Chicago says he purposely underpitches and doesn't oxygenate for his award-winning hefes! I also came across another thread here, which i can't find again, where someone also mentioned something about underpitching their wheats by 25%to get more flavors and tartness.

I guess for the upcoming batch I'll try lactic acid for ph-adjusting (since I have it and haven't used it yet) and underpitch! If on bottling day there's still no noticeable tanginess, then I can add a bit more lactic acid to the bottling bucket.

 

[nettekdl]

I recently brewed a heffe with 3068 and under pitched to try to bring out some esters and ended up nit getting what I wanted but instead a tart twanginess I didn't want but it is pleasant. Under pitched by about 20% and fermented at 65*f

 

[Tippsy-Turvy]

Ahha, insights from someone who's gone the underpitching route. Seems like underpitching is the way for this first attempt. Thanks!

 

[beersk]

Does anyone else notice a subtle tanginess/faint tartness when drinking a classic Erdinger Weissbier? It's almost like a hint of sour plum right at the end of each sip.

How would one go about producing this SUBTLE plummy tartness? I understand a ferulic acid rest used in mashing wheats produces more clove character.

What if I use lactic acid to ph-correct my mash water instead of phosphoric? What about adding lactic acid to the beer on bottling day and if so what amounts would you recommend for a subtle effect?

Thanks everyone.

See bolded text. I think the jury might still be out on that one, same as for decoction and whether it adds anything to the beer.

I would say using some lactic acid or acid malt in the mash will get you some tartness. Otherwise, I'm thinking their house yeast produces this flavor for the most part.

 

[dcbc]

I have found that the Hefe IV yeast from white labs lends itself to a bit more tartness than the WLP830 strain.

 

[Tippsy-Turvy]

Good tip, dc. Unfortunately, the only liquid wheat yeast my LHBS carries is the WLP300. I'll look for the Hefe IV for my next attempt.

 

[Tippsy-Turvy]

For anyone else interested in this matter, I'm reading that, according to brewmaster Hans-Peter Drexler of Schneider & Sohn, Schneider acidifies their worts during the boil otherwise their weissbier end product is too "neutral".

The technique is mentioned but no quantities are given. They mix a special strain of Lactobacillus with some wort from the lauter tank to achieve a ph of 3.0 before adding it to the boil.