Temp and brewing techniques for extract+grain weiss?

[pilafdm]

Hi, HBT denizens!

Soon I'm hoping to do a vanilla-banana weiss. (It's for the less initiated of my pals, of course.)

I'm probably just using extract + steeping specialty grains, but I'm capable of BIAB mini-mashing if that sounds best.

So, some questions:

1. Aren't such beers usually decoction-mashed? If I decide to just steep specialty grains, there's no real way to decoct that, though, right?
2. Is it true for this style I should hold my mash temp on the high end to get those banana flavors? And, again, how's that translate if I'm just steeping?
3. I've read here that white wheat can be steeped, not mashed. Any thoughts?

Any advice much appreciated, folks.

Cheers!

 

[TopherM]

You may want to just go with all extract. Wheat extract is already 50% wheat/50% pilsner, so it makes a good Hefe as-is without steeping anything.

The banana flavor doesn't come from the grains, so the mash temp doesn't really matter for that. Banana flavor comes from using a Hefe or Wheat yeast and fermenting it on the high end. The yeast produce an ester that tastes alot like banana when fermented on the high side (about 68F).

I've made excellent Hefes without a decoction mash. If you go with the all extract, no mash or steeping required!

Good luck!

 

[pilafdm]

Thanks for the advice!
I was kind of hoping to use this brew to cut my teeth on something a bit more next level, but it's nice to know I can still make a good beer if I think better of my foolish ambition. ;-)

 

[zachattack]

If you do all extract, I'd suggest a late addition to keep the color down.