Great news - thank youI brewed one a while back with a single infusion at 152° F. I thought it turned out great.
Used WLP300 yeast
Thank you for the tip55% wheat
42.3% Pilsner malt
2.7% Melanoiden
Hallertauer Hersbrucker for 60 minutes to get 12-15 IBUs
I think I kept the WLP300 towards the cool end to try to get more clove instead of banana because I prefer the clove flavor better.
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I get it - but I'll tryOne-step infusion won't give you the best Hefeweizen (it's not without a reason that the original infusion schedule for this style is multi-stepped) but it surely may produce a very good beer.
Unfortunately I only have a single vesselDid you give a thought to the decoction option? The only additional equipment you'll need is a decoction vessel. With that, you may easily achieve as many steps as you need, including the important Ferulic-acid rest.
LOL(I'll confess to putting in the suggestion for crystal in a hefeweizen just to see how @Protos responds.)
AAARRRGH!!!Banana extract and/or actual cloves.
To be fair, I did list this under "shenanigans."AAARRRGH!!!
Categorically verboten even in an American Hefeweizen!!!
They wouldn't for sure. Just like they won't notice a "Rauchbier" made with liquid smoke, or a "Tripel" fortified with grain spirit,and the (American) judges would not notice.
Few very good ideas, cheersMaybe if you are a connoisseur, and you had two beers to compare side-by-side, you could tell which one was step-mashed. .
As folks have said already, you can certainly make a very good hefeweizen with a single-infusion mash. The deal with step mashing is that it gives the brewer a bunch of knobs to turn to get finer control over how their beer comes out. But here's the thing -- there are already lots of other controls available, and many brewers don't take full advantage of them. Especially if you're willing to depart from traditional methods (and why wouldn't you be? You're already making a single-infusion hefeweizen) you have a lot of other ways to get the beer you want.
- Fermentation temperature: A ferulic acid rest supposedly amps up your clove (phenolic) flavors (though I've heard some dissension on this point.) But f you like a clove-forward hefe and aren't about to do a ferulic acid rest, drop the fermentation temperature a few more degrees. Hefe yeast makes more banana when hot, and more clove when cool.
- Recipe: Step mashing and decoction potentially let you adjust body and attenuation and (in the case of decoction) produce some Maillard products. Vienna, Munich, and even aromatic and melanoidan malts can give you depth of flavor, and if you're willing to go further afield, flaked wheat will add body and even a little crystal could be used to add Maillards. (I'll confess to putting in the suggestion for crystal in a hefeweizen just to see how @Protos responds.) I personally like 45/45/10 malted wheat/Vienna/flaked wheat. It's not traditional, but it makes a good beer.
- Mash temperature: A single infusion is a step mash ... just with one step. Cooler = higher attenuation, hotter = lower.
- High tech: With Omega Bananza, you can use gene editing to turn off clove production completely.
- Shenanigans: Banana extract and/or actual cloves. For the latter, I've tried about 1 g/gallon of whole cloves in a 10-minute stand at 160 F. That's not a bad starting point; adjust from there.
@Protos My beer made with flour and a single-infusion mash has "clove" flavor but not much. If I want to try it again and emphasize the phenolics, mash-in at 115° (for how long?) before raising it to 150?
Barley has more of the clove precurser than wheat, so reduce the wheat to get more clove.
That was my understanding as well.Wow, that's surprising. I thought barley had very little ferulic acid (or ferulic acid glucoside, or whatever it starts out as) and it was mainly a wheat thing
That’s almost identical to what I posted earlier. I think it’s good.I brew a Hefeweisen batch or two every summer. Pilsen and white wheat, Hallertaur mittlefrau or hersbrucker Single infusion around 152 and ferment with Munich Classic. Ferment @67. Always comes out great, this year tried imperial stefon,
Next time I am adding a few ounces of melanoidin malt.
Good to know. Thanks. I just pitched 3068 yesterday at 66F (19C), so I'll bump it up.I just won my first champion brewer of show with the help of my Weissbier. It came second in last years Australian nationals, so it's not a bad beer, though I'm still tweaking.
I use wheat malt, pilsner, flaked wheat and carahell. I've always used a touch of munich but I'm experimenting with biscuit next instead. 12 IBU's of Hallertauer Mitt. I don't like anymore than that, and the one time I entered one at higher IBU it got marked down.
44C/63C/70C/78C mash schedule. I do one decoction after the 60 minute rest at 63C. Then 90 minute boil. There's a lot of advice on the net to ferment cool, but it makes a very clean beer in my opinion. I pitch 3068 at 20C and raise it to 22C after 3 days and that makes a really character filled Weissbier with a good balance of flavours.
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