Part 3 - Decoction MashingContinued from Part 1 - The Dunkelweizen Clone and Part 2 - Mastering the Yeast
After my trials with trying to nail down and balance the yeasts elements, I returned to my tomes for further resources. Getting too much banana or clove on a yeast that was entirely too picky had become a chore in itself. Even understanding how each is produced there was just too much variance with minor changes and there had to be a way to help control these better. Researching further I looked into brewing methods that are used for Hefeweizens in the past. Beyond just the Fuleric Acid rest there was a mention of Decocting and it's controversial benefits. This topic has been covered by other blogs, articles and books so I will try to keep it focused to Hefeweizen.
Adventurer B and his animal companion
Recipe - Time for a change upDue to the topic, I am changing the recipe off the Dunkelweizen I usually post in order to focus on bringing out the benefits of Decoction Mashing.
Type: BIAB All Grain
Style: 15a Weizen/wiessbeer
Batch Vol: 5.50 gal
Bottling Vol: 5.00 gal
|5 lb||White Wheat Malt||Grain||Mash||56%|
|3 lbs||Pilsner (2-row) UK||Grain||Mash||33%|
|1 lb||Flaked Wheat||Grain||Mash||11%|
|0.75 oz||Hallertau [4%]||Hop||Boil 60.0 min||12.6|
|1 Vial||Hefeweizen Ale Yeast (White Labs WLP300)||Yeast||Pitch Temp||-|
BIAB is highly recommended for Decoction mashing, at least until you get used to the volumes required to hit target temperatures. This is similar to doing a Step-Infusion mash but we take out a portion to...
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Tags for this post: Decoction, Decoction Mash, hefeweizen, dunkelweizen, Adventure