I'm making a Honey HefeWeizen next weekend. About 12% of the grain bill will be honey. 1/2 grain is malted wheat and 1/2 if 2 row, with a little torrified wheat in there too. I can't remember the name of the mash rest but I think it starts with an 'L'? Around 112 F, I want to do one of these bc apparently it's appropriate for a Weizen. What should the rest of myashing process look like and how long should I stay at each step? I'd like to start with a very small water/grain ratio so I have plenty of room to split my sparge water in 2 batches (I've noticed a huge spike in efficiency by doing this, but that's not what I'm here to talk about today ) Thanks!
That would be a ferulic acid rest. It can result in more clove flavor/aroma in the final beer. However, a single infusion mash works fine with weizens (and modern well modified malts). I would recommend not doing any type of step mash unless you know why you're doing it. i.e. what's the goal?
Vikeman's right that a single infusion mash will work fine. However, wheat beers are one of the styles that can benefit from step mashing and/or decoction, IMO. FWIW, what I like to do is mash in very dry (perhaps 1.1 qt per gallon) for an acid rest at about 112F for about 15 minutes, then add boiling water to get it to 131F for a 15 minute protein rest, then more boiling water to get it to 148 or so for a 30 minute sach rest, then decoction to get it up to 154 for about 20 minutes, then sparge. Many will consider this over-elaborate, but I feel like this is what is necessary to get the weizen I like. BTW, fermentation temp is also hugely important in this style. I like to stay right at 62F for the duration, which emphasizes pepper and clove flavors, but many people like to go warmer and get more banana. Good luck!
I hear ya on the ferm temp for the clove/banana taste amounts, but what exactly does the step mash and decoction do for the beer that is "necessary to get the Weizen you like" ?
Well, I'm not one of those guys who can quote you all the biochemistry. I arrived at this conclusion by trying different methods and sticking with the one that made (for me) the best weizen. But to try to answer your question, a step mash can be useful when dealing with a grist that has a high percentage of wheat because it can help break down glucans and proteins, giving you a less gummy mash and better overall conversion, and can also contribute to beer that has more clove flavor, is less cloudy, and more stable over time. Decoction gives a deeper, more complex graininess to the beer, IMO. Many people will argue, probably justifiably, that whatever differences you get from the step mash and decoction are minor ones and not worth the extra time and effort. They might be right, but I feel like my wheats took a big step forward when I started doing them this way rather than single infusion mashing. Your results may vary.
Thanks. Based off this, I think I'll stay simple for now. Lol I'm not worried about cloudiness, conversion, clove tastes, or stability over time (I'm sure I'll drink this batch fast!). Thanks man
