Hello all.
I’ve been wanting to brew a Hefeweizen. It’s a style I’ve never done in my 20 something years of brewing. When I approach a new style, I like to do a lot of research. I have been seeing a lot of discussion about doing a ferulic acid rest at the beginning of the mash. A Brulosophy xbeeriment concluded that tasters couldn’t distinguish a difference. I personally would prefer not to if it’s not really necessary. Advice?
Here’s what I’ll use for a recipe.
BIAB
55% pale wheat malt
42.3% Pilsner malt
2.6% Melanoiden malt
Planning on 60 minute 152° single infusion mash.
60 minutes of Hallertauer Hersbrucker for 12 IBUs
WLP300 yeast
Haven’t decided on exact water profile yet either.
This batch might also get a charge of sauergut at the end of the boil also.
Thanks
Nick
I’ve been wanting to brew a Hefeweizen. It’s a style I’ve never done in my 20 something years of brewing. When I approach a new style, I like to do a lot of research. I have been seeing a lot of discussion about doing a ferulic acid rest at the beginning of the mash. A Brulosophy xbeeriment concluded that tasters couldn’t distinguish a difference. I personally would prefer not to if it’s not really necessary. Advice?
Here’s what I’ll use for a recipe.
BIAB
55% pale wheat malt
42.3% Pilsner malt
2.6% Melanoiden malt
Planning on 60 minute 152° single infusion mash.
60 minutes of Hallertauer Hersbrucker for 12 IBUs
WLP300 yeast
Haven’t decided on exact water profile yet either.
This batch might also get a charge of sauergut at the end of the boil also.
Thanks
Nick