Hefeweizen without decoction mashing

Discussion in 'Homebrewing' started by Prep8611, Jun 24, 2017.

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  1. Jaguar10301

    Jaguar10301 Crusader (423) Mar 1, 2010 Maine

    I brew hefe's all the time and never have done a decoction nor added anything other than wheat and a 2-row
     
    #21 Jaguar10301, Jun 25, 2017
  2. Witherby

    Witherby Crusader (498) Jan 5, 2011 Massachusetts

    I'm surprised no one has mentioned the ferulic acid rest (109–113 °F / 43–45 °C) which helps bring out the clove-y phenols:
    http://beerandwinejournal.com/german-wheat-beer-iii/

    If you read the many articles out there on step mashing, most of them will say don't bother, single infusion is fine....unless you are brewing a hefeweizen. Then you might want to consider the ferulic acid rest.

    Won't help the maltiness, but I really want a nice banana/clove balance in my hefeweizens and dunkelweizens.
     
    #22 Witherby, Jun 28, 2017
  3. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    Hey guys just wanted to update this thread even though most prolly don't care. The hefeweizen with the melanoiden malt was very good. Good maltiness but at the same time light and refreshing. I will have to try making without it next time to see which I prefer but for now I will say it's a hit.
     
    #23 Prep8611, Jul 21, 2017
    scottakelly likes this.
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