Step Mashing a Hefe...Why?
Posted: Tue Jul 17, 2012 12:49 pm
by Roguejim
In Jamil/Palmer's Classic Styles book, there is a hefe recipe that uses a single infusion mash. Is this the best way to go for a hefe? I'm not looking for the easiest way, but the best. I wonder if there have been any triangle tests comparing hefes brewed with single infusion, step mashes, and decoction...
Re: Step Mashing a Hefe...Why?
Posted: Tue Jul 17, 2012 9:52 pm
by BDawg
The very best hefe's I've had have all been decocted. Honestly.
The malt profile of a decocted hefe is subtle but noticeable.
2nd best is to step mash with a melanoidan malt addition.
my .02
Re: Step Mashing a Hefe...Why?
Posted: Wed Jul 18, 2012 4:23 am
by spiderwrangler
Protein rest and ferulic acid rests?
Re: Step Mashing a Hefe...Why?
Posted: Wed Jul 18, 2012 8:01 am
by brewinhard
I do a little tweak of both on my setup for my hefe's. I like to start with a 10 min. ferulic acid rest at 113F, then add enough water to perform a no-sparge of sorts to reach my saccharication rest. The ferulic acid rest helps to bump the clove (4-vinyl guaicol) into notice (nose, flavor) while the no-sparge technique helps to boost the malt profile somewhat like a decoction (without all the fuss).
Re: Step Mashing a Hefe...Why?
Posted: Wed Jul 18, 2012 8:59 am
by Buttwidget
Which yeasts do you guys like to use? I've been working on creating a Bavarian Hefe (trying to close in on Franziskaner) and haven't been able. As a matter of fact, this style has been a big disappointment for me.
Using White Labs Bavarian IV (which I *think* is 380 off the top of my head). Any thoughts on WLP300? Something else, better?
~widget
Re: Step Mashing a Hefe...Why?
Posted: Wed Jul 18, 2012 11:47 am
by tlael
Buttwidget wrote:Which yeasts do you guys like to use? I've been working on creating a Bavarian Hefe (trying to close in on Franziskaner) and haven't been able. As a matter of fact, this style has been a big disappointment for me.
Using White Labs Bavarian IV (which I *think* is 380 off the top of my head). Any thoughts on WLP300? Something else, better?
~widget
I've had some pretty good beers using 300. You are correct, 380 is Bavarian Hefe IV.
300 is crazy versatile in that you can alter the flavor profile profoundly when you fermenet between 60-75°F.
Re: Step Mashing a Hefe...Why?
Posted: Wed Jul 18, 2012 2:11 pm
by brewinhard
Buttwidget wrote:Which yeasts do you guys like to use? I've been working on creating a Bavarian Hefe (trying to close in on Franziskaner) and haven't been able. As a matter of fact, this style has been a big disappointment for me.
Using White Labs Bavarian IV (which I *think* is 380 off the top of my head). Any thoughts on WLP300? Something else, better?
~widget
My favorite one is WY 3068. It is a hard fermenter and produces a nice balance between banana and clove with a good fermentation temp. It is a huge top cropper so have your fermcap or blow-off tube ready!
Re: Step Mashing a Hefe...Why?
Posted: Wed Jul 18, 2012 5:54 pm
by spiderwrangler
Buttwidget wrote: I've been working on creating a Bavarian Hefe (trying to close in on Franziskaner) and haven't been able. As a matter of fact, this style has been a big disappointment for me.
What are you getting vs. lacking?