Hefeweizen without decoction mashing

Yes.

ETA: Yes, you could add some melanoidin malt. I probably wouldn't, or at least I never have in a hefe IIRC.

 

I would.

That depends on a lot of factors, but if the quality of your ingredients and process are up to snuff, you have a chance for greatness.

 

No sparge might actually improve the maltiness, though some would argue against that. I see your recipe says BIAB. If it didn't, I'd recommend some rice hulls for insurance against a stuck lauter. (Wheat malt is huskless.) I don't really know it that's a concern with BIAB, i.e. is BIAB prone to gummy, wort retaining pockets? If it were, I suppose they could be squeezed out.

 

I did a Partial Mash BIAB style hefe and did not use melanoidin malt or do anything beyond mash the grains for 60 minutes. If the end it was a solid Hefe and the people that sampled it requested 6 packs saying that thought it was a great hefe.

 

Ah. In that case, I would recommend rice hulls, unless you have previously done batches with 55-ish% wheat malt with no lautering issues.

 

Hefeweizen is one of my most brewed beer styles over the years, so I have some firm opinions. One of them is that you need to do a step mash or decoction mash to make a great hefe. At there best, my single infusion hefes are very good.

I have never been happy with single infusion hefes that only have pilsner malt and wheat malt. The color and body are just not there when compared to commercial examples (ie they come out too light and too thin). I've tried various remedies, light colored crystal malts, munich malt, vienna malt, melanoidin malt. My favorite of these is melanoidin. I would use 1/4 pound for a 5 gallon batch.

Also don't listen to the people who tell you to ferment at 70 or higher. Mid to upper-mid 60s is fine.

 

@scottakelly What step mashes do you like best for a hefeweizen?

 

There is an article in Zymurgy (Vol 33 No 3) called "Brewing Wheat Beer with Intensive Banana Aroma". It calls for a decoction mash and a very thin mash. I modify this to a step mash and a thin mash but not as crazily so (because I don't have the capacity and the decoction is a pia).

The steps are ( in celcius) at 30 for 30 minutes, 40 for 30 minutes, 72 for 30 minutes, and mash out at 78.

If you can't access the article and are interested in more details, let me know.

 

1/2 lb for 10 gallon should work great. If you want to keep the same OG just decrease the pilsner malt in proportion.

 

OP, you received lots of good advice in this thread, especially this. I ferment my hefeweizens with WL Hefeweizen IV at 62 degrees. They turn out great every time, with plenty of character and a nice balance of esters.

 

Taste it when attenuation is finished. If it tastes good, you can package. Hefes can go grain to glass pretty quickly in my experience.

 

Same here. My typical schedule is a 2-week primary, keg, carbonate, and enjoy.