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
|White Wheat Malt
|Pilsner (2-row) UK
|Boil 60.0 min
|Hefeweizen Ale Yeast (White Labs WLP300)
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