17 replies to this topic

[Jdtirado]

I always seems to be coming back to this beer style. The last recipe that I made was recommended by my local home brew story but was too sweet and had almost no clove taste. I want this next one to be better and plan to ferment around 62 degrees.


Recipe Type: All Grain
Yeast: Wyeast 3068 Weihenstephan
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.009
IBU: 10-13
Boiling Time (Minutes): 60
Color: 3-4 SRM
Primary Fermentation (# of Days & Temp): 10 days at 62 degrees
Secondary Fermentation (# of Days & Temp): None

Bavarian Hefeweizen 5.5 Gallon

7# German Wheat
4# German Pils
.5# Rice Hulls (if needed to prevent stuck mash)

Mash for 90 minutes at 153 degrees.

.75 Hallertau @ 45
.25 Hallertau @ 15

Wyeast Weihenstephan 3068 with starter.

Ferment 10 days at 68 degrees then crash cool & keg.

O.G. 1.052
F.G. 1.009

5.6% abv

__________________


Any comments? Will fermenting at 62 give me more clove taste?

[Mynameisluka]

i think you're going to want to ferment closer to 67-68 if you're really going for the clove. a lower pitch rate will also help.

[Jdtirado]

i think you're going to want to ferment closer to 67-68 if you're really going for the clove. a lower pitch rate will also help.

67-68 is what I did my last batch at and I got lots of banana. I'm I must have read it wrong, but somewhere I read that Jamil (whats his name) recommended 62 degrees for a more balance clove taste.

[cavman]

That is a high percentage of wheat, I would think 50/50 wheat/ Pils would be more the norm.

[Mynameisluka]

i would take jamil's advice over mine anyday.

[Jdtirado]

i would take jamil's advice over mine anyday.

Nah you are more important

[johnpreuss]

NO STARTER You want to stress the yeast in this style to get the proper yeast character. my 2 cents

[Jdtirado]

NO STARTER

You want to stress the yeast in this style to get the proper yeast character.

my 2 cents

Ok no starter

[ChicagoWaterGuy]

Ferulic acid rest at 108F for 10 to 15 minutes with bring out more clove. If you have trouble doing a step, just mash the barley portion at 108. The ferulic acid is present in barley. Then add in the wheat and water to get you up to your desired mash temp. Also I think 153 is too high a mash. There is going to be plenty of mouthfeel with all the wheat. I'd shoot for 148.

[davelew]

You get clove flavor when the yeast acts to protect itself from certain compounds, like ferulic acid. If the yeast is too happy, it won;t take any defensive measures, and you won't get any clove. If the yeast cell walls are too thick, the yeast won;t need to take any defensive measures and you won't get any clove flavor. To get clove, you want: 1. Multiple generations of yeast, which means underpitching the yeast so there aren't enough sterols available and cell walls end up thin. 2. Yeast that are starved of oxygen. Don't aerate. Yeast need O2 in order to make their own sterols, and you want them starved of sterols. 3. Ferulic acid or other stressors. An acid rest around 108 is also helpful. Note that most low temperature rests benefit from a thicker mash, like 0.5 qts/lb or even thicker.

[Jdtirado]

An acid rest around 108 is also helpful. Note that most low temperature rests benefit from a thicker mash, like 0.5 qts/lb or even thicker.

Great information but school me on acid rest.

[ChicagoWaterGuy]

An acid rest is one step in a step mash. It's called an acid rest because it releases calcium and reduces the pH of the mash.

[cavman]

You get clove flavor when the yeast acts to protect itself from certain compounds, like ferulic acid. If the yeast is too happy, it won;t take any defensive measures, and you won't get any clove. If the yeast cell walls are too thick, the yeast won;t need to take any defensive measures and you won't get any clove flavor. To get clove, you want:

1. Multiple generations of yeast, which means underpitching the yeast so there aren't enough sterols available and cell walls end up thin.
2. Yeast that are starved of oxygen. Don't aerate. Yeast need O2 in order to make their own sterols, and you want them starved of sterols.
3. Ferulic acid or other stressors. An acid rest around 108 is also helpful. Note that most low temperature rests benefit from a thicker mash, like 0.5 qts/lb or even thicker.

I don't brew a lot of Hefe's(not my style), but would Acidulated malt work here?

[ChicagoWaterGuy]

I don't brew a lot of Hefe's(not my style), but would Acidulated malt work here?

In this case, no. He'd be looking to release the ferulic acid in the barley malt which would take an actual step mash to accomplish. Acid malt adds lactic acid to acidify the mash.

[davelew]

In this case, no. He'd be looking to release the ferulic acid in the barley malt which would take an actual step mash to accomplish. Acid malt adds lactic acid to acidify the mash.

This.

The point isn't to lower the pH, the point is to add one particular yeast-toxin (ferulic acid) into the wort. The yeast then does some chemical judo, and protects itself by expressing enzymes that turn ferulic acid into a harmless chemical that happens to add clove flavor.

[Jdtirado]

This.

The point isn't to lower the pH, the point is to add one particular yeast-toxin (ferulic acid) into the wort. The yeast then does some chemical judo, and protects itself by expressing enzymes that turn ferulic acid into a harmless chemical that happens to add clove flavor.

English boys please

[Mya]

English boys please

[Genesee Ted]

JD, go buy Brewing With Wheat. It will all be explained. That being said, I like a pound or two per five gallons of Munich malt in mine. My standard hefe if 5 # wheat 3 or 4# pils 1 or 2 # Munich hops are Tetts and Saaz Acid rest, step up to 148, then 154, then 168. Ferment around 68-70 I brew this 3 or 4 times a year. It goes quickly. A nice seasonal variant on this is some home toasted wheat. I have added some special B and chocolate rye also in small amounts and came out with liquid banana bread. Really, really tasty. Any nourishing! A pint or two will get you from lunch to dinner with an apple.