In my eternal quest to brew the perfect Bavarian-style Wheat Beer, I brewed this latest one up the other evening.
It’s a similar grain bill to my other wheats:
2.5Kg Wheat Malt
2.5Kg Pilsener Malt
15 IBUs of 60 minute hop addition (Herkules)
500g of Oat Husks – for lautering and sanity protection
I used my favourite WLP300 Hefeweizen yeast – which I’ll be harvesting, via the gift of my still not entirely satisfactory Fast Ferment Conical Fermenter, and pitching into a Coopers Wheat Beer kit (review to follow…)
This time I fiddled about with the mash…mainly because my last wheat was nice, but couldn’t hold it’s head up at all. I also decided to re-introduce the Ferulic Acid rest as that’s a pre-cursor for the 4-vinyl guaiacol phenol which gives a Hefeweizen the clove-like notes in it’s flavour and aroma.
The protein rest is there to help liberate a bit more from the (I’m guessing) less-well modified Pilsener malt.
43C Ferulic Acid Rest (10 Mins)
50C Protein Rest (15 Mins)
66C Saccharification Rest (50Mins)
76C Mash Out (10 Mins)
(Yes, all you Hefeweizen purists out there, I should really be doing a single or double decoction – but time is never on my side. I will do one soon, I promise. I’ll write about it too. It’ll make a great comedy…)
In the end and after a 60 minute boil, I collected 20 or so litres from the Braumeister at 1054 – which was a shade above the 1051 that I was shooting for, but I’ve no complaints.
I’m fermenting at about 21C in order to get some banana notes out of yeast (the elevated heat encourages isoamyl acetate – which is responsible for banana aromas) – which should complement the clove notes nicely.
Let’s just hope the head holds up!