drksky
Well-Known Member
- Joined
- Feb 8, 2013
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I like my Hefs to be banana bombs. It's just how I am.
So take two different batches of the same recipe (brewed a few months apart). The first was the way I like it, the one I'm fermenting now is really heavy on the clove.
Both used WLP300 and fermented in the low 70's, 73-75°, which I understand is how to bring out the banana character.
Now, I did mash them differently. The first batch I did a standard two-step mash with a 152° sacch rest for 60 minutes and a 10 minute 168° mashout.
The second batch, I did a step mash, 122, 149, 158, 168.
Would the difference in the mash method be enough to skew the character to the phenolic side?
So take two different batches of the same recipe (brewed a few months apart). The first was the way I like it, the one I'm fermenting now is really heavy on the clove.
Both used WLP300 and fermented in the low 70's, 73-75°, which I understand is how to bring out the banana character.
Now, I did mash them differently. The first batch I did a standard two-step mash with a 152° sacch rest for 60 minutes and a 10 minute 168° mashout.
The second batch, I did a step mash, 122, 149, 158, 168.
Would the difference in the mash method be enough to skew the character to the phenolic side?