Gonna try for more clove on this one. Got lots of banana last time.
Fermentables
55% - Pale Wheat - DE
5.5
36
2
Mash
25% - Bohemian Pilsner - DE
2.5
38
1
Mash
5% - Carapils - DE
0.5
33
2
Mash
5% - Vienna - DE
0.5
37
4
Mash
10% - Rice Hulls - US
1
0
0
Mash
Hops
Hallertauer Mittelfrüh
1
Pellet
Boil
60 min(s)
3.8
14.5
Yeast
Wyeast Weihenstephan Weizen 3068
75%
Other Stuff
No other stuff in this recipe
Mash Steps
First Step
Direct Heat
110
15 min
Beta-Glucan Rest
Direct Heat
145
10 min
Saccharification Rest
Direct Heat
154
10 min
Saccharification Rest
Direct Heat
162
30 min
Mash-Out
Direct Heat
170
60 min
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
You'll get more clove from the yeast at cooler temperatures, 68 and lower. Fermenting warmer gives more of the banana notes
9/1/2019 3:38:21 PM
Good to know. Thanks. I am also going to do a mash rest at 110 deg which is supposed to produce ferulic acid. "The yeast use ferulic acid to produce 4-vinyl guaiacol, which is the phenolic (clove-like) flavor" (from a BYO article). I haven't put the mash steps in yet. I plan to brew this on Friday 9/6 and will let you know how it goes. I am also going to bottle condition the batch for a more authentic yeasty character. Cheers!
9/2/2019 6:02:32 AM
Good to know. Thanks. I am also going to do a mash rest at 110 deg which is supposed to produce ferulic acid. "The yeast use ferulic acid to produce 4-vinyl guaiacol, which is the phenolic (clove-like) flavor" (from a BYO article). I haven't put the mash steps in yet. I plan to brew this on Friday 9/6 and will let you know how it goes. I am also going to bottle condition the batch for a more authentic yeasty character. Cheers!
9/2/2019 6:02:36 AM
I have brewed many hefeweizens and I usually ferment around 72. I like a little less clove character in mine. I also bottle condition for 4 weeks minimum, and use a little more than 50 percent wheat for that authentic German style. Cheers! Brewdog333
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You'll get more clove from the yeast at cooler temperatures, 68 and lower. Fermenting warmer gives more of the banana notes
9/1/2019 3:38:21 PMGood to know. Thanks. I am also going to do a mash rest at 110 deg which is supposed to produce ferulic acid. "The yeast use ferulic acid to produce 4-vinyl guaiacol, which is the phenolic (clove-like) flavor" (from a BYO article). I haven't put the mash steps in yet. I plan to brew this on Friday 9/6 and will let you know how it goes. I am also going to bottle condition the batch for a more authentic yeasty character. Cheers!
9/2/2019 6:02:32 AMGood to know. Thanks. I am also going to do a mash rest at 110 deg which is supposed to produce ferulic acid. "The yeast use ferulic acid to produce 4-vinyl guaiacol, which is the phenolic (clove-like) flavor" (from a BYO article). I haven't put the mash steps in yet. I plan to brew this on Friday 9/6 and will let you know how it goes. I am also going to bottle condition the batch for a more authentic yeasty character. Cheers!
9/2/2019 6:02:36 AMI have brewed many hefeweizens and I usually ferment around 72. I like a little less clove character in mine. I also bottle condition for 4 weeks minimum, and use a little more than 50 percent wheat for that authentic German style. Cheers! Brewdog333
9/2/2019 3:44:22 PM