tag:blogger.com,1999:blog-8066877917844499643.post6780110531566521192..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: All Grain Decocted Hefeweizen RecipeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-8066877917844499643.post-28965900245681134092014-02-23T14:13:47.101-05:002014-02-23T14:13:47.101-05:00You don't have to do anything special to reduc...You don't have to do anything special to reduce tannin extraction during a decoction. Tannin extraction is an issue during the sparge because the pH rises as the buffering power of the malt is depleted. That isn't an issue here.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-25802280392693557772014-02-21T10:19:18.597-05:002014-02-21T10:19:18.597-05:00Hey, noob question here;
How do you avoid extract...Hey, noob question here;<br /><br />How do you avoid extracting tannins when boiling the grist?<br /><br />Thanks!WatchAndPrayhttps://www.blogger.com/profile/18375659757437184355noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-63360742370085260762011-08-22T23:38:56.216-04:002011-08-22T23:38:56.216-04:00I put most of the water in first, then slowly stir...I put most of the water in first, then slowly stir in the crushed grain. You want to stir to prevent the grain from clumping. Once all of the grain is in I take a temperature, then keep adding hot water until the desired temperature is reached. Works for my system.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-10630292971855130292011-08-22T16:57:45.695-04:002011-08-22T16:57:45.695-04:00How do you go about adding everything to the mash ...How do you go about adding everything to the mash tun to lauter? Do you just dump everything in?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-84756107055878826932011-07-28T16:18:12.687-04:002011-07-28T16:18:12.687-04:00Thank you so much for the quick replies! I decided...Thank you so much for the quick replies! I decided to bottle the 4 gal left anyway just to see; I did make sure to leave a lil extra headspace. I will let you know what happens. I am going to give this recipe a try again w/o doucheing up at the brewstore again. Peace, MikeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-87239677768265610712011-07-28T10:14:40.865-04:002011-07-28T10:14:40.865-04:00yeah, malted wheat and pils should make a fine bee...yeah, malted wheat and pils should make a fine beer. The only issue with such a large amount of wheat is lautering (and with BIAB that isn't a problem). <br /><br />I'm always too worried about sanitation and yeast health to save yeast for that long. Plenty of people do it with good results, but with the time/effort I put into a beer I feel better repitching immediately.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-36701777028437050282011-07-28T09:31:33.008-04:002011-07-28T09:31:33.008-04:00It was white malted wheat. Like I said, first AG a...It was white malted wheat. Like I said, first AG and if I didn't dive in I never will! I think this is a rare actual infection. I used the refridgerated yeast about a month ago. Theoretically, could these grains make a halfway decent brew? I have some reading to do. Thanks man! MikeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91692255383421072212011-07-27T14:10:07.594-04:002011-07-27T14:10:07.594-04:00Was the white wheat malted? You’d need the enzymes...Was the white wheat malted? You’d need the enzymes in malted wheat for such a high percentage. I ask because it doesn’t sounds like you got great conversion with such low attenuation. BIAB can require longer rests as well because the enzymes are diluted more.<br /><br />It does sounds like you have an infection (bubbly film doesn’t sound like brewer’s yeast), has the gravity fallen any more in secondary? How long had it been since you had used/washed the yeast?<br /><br />Any other details you can think of?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75066569292324592682011-07-27T10:23:31.292-04:002011-07-27T10:23:31.292-04:00Got a couple Q's' for my first AG batch; f...Got a couple Q's' for my first AG batch; followed basic recipe but had this; accidently opened 9# white wheat, 1# pils; BIAB, but hit same temps; used a 3068 yeast wash; fermented 4 weeks around 68-70; OG 1.040 FG 1.020. There was a layer of white, bubbly film on top and an (acrid?) smell. I secondaried for almost 2 weeks; tastes pretty bad. For lack of better word, a bit like cider. Could there be something with the grains I used? If not, the yeast prob could have gone south even though I have already used it with good results. I am pretty confident in my sanitization and at this point will only be out some caps. Thanks for all your expertise. Sorry about anonymity but cannot log in.... MikeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81246822573596820272010-08-17T20:42:06.556-04:002010-08-17T20:42:06.556-04:00Well, my hefeweizen has been in primary for 10 day...Well, my hefeweizen has been in primary for 10 days and it still has a krausen and bubbles a few times a minute. I fermented it at 62°F for the first few days, and let it rise to 65°F over the last 4 or so. Wonder if WLP300 is just a slow-working yeast.Andreihttp://zmievski.org/noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-14505455945723542102010-08-09T13:28:51.299-04:002010-08-09T13:28:51.299-04:00Hoping to have time to bottle this one tonight, bu...Hoping to have time to bottle this one tonight, but the sample I pulled last week was excellent (moderate banana, bready, bit of spice etc…).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-27181992765687846362010-08-09T13:26:20.032-04:002010-08-09T13:26:20.032-04:00Thanks, I'll try that. How did the hefeweizen ...Thanks, I'll try that. How did the hefeweizen turn out?Andreihttp://zmievski.org/noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5128657704149710632010-08-09T10:37:51.282-04:002010-08-09T10:37:51.282-04:00You probably aren't pulling a big enough decoc...You probably aren't pulling a big enough decoction, that is what happened to me the first few times I tried to decoct a beer. Calculators tend to assume that you don't lose any volume to evaporation, and your main mash won't lose heat. <br /><br />Next time pull some extra (I set the Promash mash calculator to have the returned decoction be 200 F), but don't add it all back at once, add it slowly a stirring until you hit the right temp.<br /><br />Hope it turns out well, good luck.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-24437396154528482372010-08-09T00:29:32.658-04:002010-08-09T00:29:32.658-04:00I actually just brewed this yesterday. Did the sam...I actually just brewed this yesterday. Did the same mash schedule, though, as the last time I tried to do a decoction, it failed to raise the mash to the proper temp so I had to apply direct heat. Not sure what it is I'm doing wrong..Andreihttp://zmievski.org/noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-4722660471613545732010-07-27T11:03:36.619-04:002010-07-27T11:03:36.619-04:00It was actually a 115 min boil, with the hops were...It was actually a 115 min boil, with the hops were added at 75. A longer boil (90+ min) is traditional when using pils malt because it is kilned as at a lower temperature than pale malt and still has a good deal of the precursor to DMS. I like boiling for 10-15 minutes before adding hops to give the protein a chance to coagulate onto itself and not the hops. Not a big deal, but it is something that works for me.<br /><br />With all of that mass (10 gallon mash) I didn’t lose temp too fast. Although during the first Sacch rest I did turn on the heat and stir to boost the temp back up after it lost 2 degrees over the first 20 minutes. If you were doing a smaller batch, temp loss would certainly be more of a concern. I usually mash in a cooler to avoid this issue, but in this case being able to direct heat was worth the extra effort.<br /><br />I’ve found that most of my beers benefit from a period of cold conditioning after fermentation (it is something that nearly every craft brewery does). It helps to settle out yeast and protein so the beer is ready to drink sooner and also stays fresher longer. Although with a beer like this a bit of yeast/protein isn’t a bad thing, thus the short period of cold stabilization. A period of lagering is actually a traditional part of the production of the style in Germany according to Eric Warner’s book German Wheat Beer.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-88592716380593566412010-07-27T10:43:18.846-04:002010-07-27T10:43:18.846-04:00Sounds great, but I have a couple of questions... ...Sounds great, but I have a couple of questions... why a 75 minute boil? Wouldn't 60 be enough? Also, doesn't your pot on the stove lose heat really quickly, or do you keep the burner on and stir during the mashing? Finally, why the cold conditioning... are you trying to settle out more of the solids? As always, thanks for the great beer blog!JB in San Diegohttp://www.sevensons.orgnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-88372406012682085712010-07-26T22:45:03.524-04:002010-07-26T22:45:03.524-04:00You are completely right that the yeast provides m...You are completely right that the yeast provides most of the cloudiness. That said, according to Brewing With Wheat many big breweries (and some small ones) are now adding products that provide a permanent haze with names like Biocloud (yeast derived) and Tanal-A (gallnuts).<br /><br />That said even after the yeast settles out my hefes retain some haze. The theory is that long chain proteins are more likely to clump and drop out of solution while shorter proteins will stay in solution longer.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-63649122667025472112010-07-26T21:03:14.647-04:002010-07-26T21:03:14.647-04:00i can't recall the source but it might be Mich...i can't recall the source but it might be Michael Lewis. the thing about cloudy hefe, i thought, was the it was roused yeast and didn't really have anything to do with protein haze. had a significant amount of protease survive malting, a protein mash rest would break them down and a decoction would coagulate proteins thus making them susceptible to being filtered out by the grain bed.dangerhttps://www.blogger.com/profile/13168224173449593176noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60308329669973836142010-07-26T20:49:27.010-04:002010-07-26T20:49:27.010-04:00Hefeweizen seems to stick out to me as a beer that...Hefeweizen seems to stick out to me as a beer that is much loved among my friends that really enjoy beer but aren't geeky about it. Therefore, I think its important to get it right.<br /><br />Though I also think there is a good bit to play around. You can vary yeast to get more spicy or more banana. You can use the basic 50/50 wheat/pils or add some darker malt to get something like Schneider, or even a dunkel-weisse. I like, and see nothing wrong with, a <i>small</i> late addition of Hallertau hops (or similar) for a subtle hop flavor.Timhttps://www.blogger.com/profile/10751047204234528085noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-31579893824123638232010-07-26T20:19:05.571-04:002010-07-26T20:19:05.571-04:00I've heard that as well, but I don't remem...I've heard that as well, but I don't remember ever reading it from a reputable source (got one?). Listing the steps to get a cloudy German Wheat beer, Brewing With Wheat says "Keys are a protein rest at 122 F (50 C) during mashing..."The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41978804642213513182010-07-26T19:38:18.140-04:002010-07-26T19:38:18.140-04:00looks good. i don't have fermentation fridges ...looks good. i don't have fermentation fridges so i have to wait til mid-late fall to do hefeweizen. i'm sure you know, but a protein rest is pretty unnecessary. few protease enzymes make it through malting these days. i like the decoction though. makes run-off a breeze with high percentages of wheat.dangerhttps://www.blogger.com/profile/13168224173449593176noreply@blogger.com