Double Decoction Hefe - Recipe & Process Review

Discussion in 'Homebrewing' started by InVinoVeritas, Dec 5, 2014.

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  1. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    So I want to give decoction a try. My wife loves hefe, so this is what I've got:

    For process I'll be following this, except I'll do a sac resting (15 mins) for the 1st decoction before bringing to boil:
    [​IMG]

    Recipe intentions are to (1) keep recipe simple, (2) stay German through and through, (3) banana side, and (4) to use under modified malts where possible:

    Hefe of Fury
    Grains:
    7# Floor Malted Bohemian Pale Wheat (Weyermann)
    2.7# Floor Malted Bohemian Pilsner (Weyermann)
    0.3# Caramunich III (Weyermann)

    Hops:
    1 oz Hallertauer Hersbrucker (4% AA) @ 60 mins

    Yeast:
    WLP300

    Spec (BeerSmith theoretical targets):
    1.053 OG
    1.009 FG
    12.5 IBU
    5.4 SRM
    5.7% ABV

    Whatcha got . . .
     
    #1 InVinoVeritas, Dec 5, 2014
  2. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    The graph is beautiful and the recipe looks solid . . . you will earn some serious bragging rights when you pull this off. I have no experience with hefes, but here's some good intel about ferm temps and esters from none other than Gordon Strong: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=7&t=25555

    So dress up die Frau in a dirndl, slip on your finest lederhosen, and spontaneously sing Ein Prosit until the police are pounding on your door.​
     
    #2 PortLargo, Dec 6, 2014
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  3. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    @PortLargo interesting on the lower fermentation temp, seems like conflicting points of view . . . greater banana yield with higher fermentation temps, yet consensus is low 62. Greated Strong stated even at 62 banana is there just less of the other compounds. From a creditable resource, think I may have to adjust fermentation plan. I'm interested to hear more, discussion never touched, single vs. double decoction.
     
    #3 InVinoVeritas, Dec 6, 2014
  4. Ilanko

    Ilanko Initiate (0) Aug 3, 2012 New York

    I love to open up my fermentation chamber and get a **** of the amazing smell from wlp300 or 3068
     
    #4 Ilanko, Dec 6, 2014
  5. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    It's only conflicting if you raise the accepted wisdom that banana/clove flavors can be adjusted directly by simply targeting and maintaining a specific temp to being a fact. It is just accepted knowledge that keeps getting repeated. In reality, temp is not a switch where you say this temp = this much banana. Pitching rates, amount of cell growth, oxygenation, malt bill, ferulic acids rests, yeast variety, as well as temp, control the flavor profile of banana/clove/all other esters balance. Temp is a factor, it's just much more dynamic a process than just saying 66F=X amount of banana.
     
    #5 scurvy311, Dec 6, 2014
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  6. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I don't think I have ever seen crystal malt in a hefe recipe. But I think the amount is restrained, and it might add a touch of interesting sweetness without cloying.

    A few years ago, a scientist for Wiehanstephan (I think) contributed an article to Zymurgy on how to get banana at of your mash. It involved mashing in a way that increased the relative concentrations of glucose, if I recall correctly. However, I feel like scurvy311 is right, that there are multiple variables and how to tweak them all to optimize banana vs. clove may not be entirely understood.
     
    #6 pweis909, Dec 6, 2014
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  7. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    Here is more info from Harold Gulbransen, referred to in the Strong post, some very detailed analysis. My only disappointment with his process is he brews Hefeweizens in a Hawaiian shirt (WTF?) . . . no doubt your fashion prowess will be superior here. Any chance you can post photos of your brew day?

    Agreed. The article linked above indicates the ester profile is greatly influenced by different mash steps/techniques. I'm sure this is true with other styles as well. Probably why some brewers win gold medals and others are scratching their heads.

    The Gulbransen recipe shows some Carastan which seems a little odd . . . he states this is for color . . .
     
    #7 PortLargo, Dec 6, 2014
    Last edited: Dec 6, 2014
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  8. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    Humbletron Haiku
    "Some home brewers be
    Knowing something that's not so
    I'm ok with that."
     
    #8 scurvy311, Dec 6, 2014
  9. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    Sure thing, I'll post a few brew day pictures. I work for a heavy steel manufacturing company and we get holiday shutdown. Plan is to brew Tuesday December 30th. Hoping to get a few buddies to join me for some company for the long day.
     
    #9 InVinoVeritas, Dec 6, 2014
    ChrisMyhre likes this.
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