Hefeweizen

BB Article

Going Old School

malts

The grist for Schneider Weisse Original contains 60 percent wheat with Pilsner making up most of the barley malt. (Other breweries use up to 70 percent wheat, which can result in a stuck mash, and that’s why breweries may choose to mix rice hulls into the mash.)

mash

Schneider’s step-and-decoction mash lasts about 3 hours, with rests at 95°F (35°C), 113°F (45°C), 122°F (50°C), and 147°F (64°C), at which point the brewers pull a one-third decoction. That is heated to 152°F (67°C) for 10 minutes, increased to 158°F (70°C) for 20 minutes, and then to 203°F (95°C) for 5 minutes. When the decoction is transferred back, the mash sets at 167°F (75°C).

A slightly simpler alternative works well at home and is inspired by a beer that once won an American Homebrewers Association Club-Only Competition for Bill Aimonetti. He begins mashing at 105°F (41°C), then raises the temperature to 112°F (44°C) for 25 minutes. Then comes a 40 percent decoction before the mash is heated to 160°F (71°C) for 15 minutes and brought to a boil for 20 minutes before it’s re-combined with the decoction at 147°F (64°C) for 20 minutes. The temperature is brought up to 160°F (71°C) for 30 minutes, then to 170°F (77°C) for mash-out.

The important rests to consider are the ones that Schneider does at 113°F (45°C) and 122°F (50°C). Aimonetti does not employ the latter, a protein rest, and Schneider keeps it short to avoid degrading the proteins, which will damage head retention.  The rest at 112°F (44°C) or 113°F (45°C), appropriately called a ferulic acid rest, is essential for creating 4-vinyl guaiacol. (clove and spice ) …... It is freed by water extraction and enzymatic activity and is maximized at 113°F (45°C) and a pH of 5.7. In contrast, mashing in at 131°F (55°C) rather than 113° F (45°C) lowers the 4-vinyl guaiacol content in a beer by 30 percent. …..

tank shape

The variance between wheat beers fermented in different-shaped vessels can also be measured. German researchers discovered that cylindroconical tanks dramatically suppressed both esters and phenols, particularly when compared to open fermentation. They measured 5.1 mg/liter of isoamyl acetate in open tanks and 2.5 mg/l of 4-vinyl guaiacol, compared to 2.3 mg/l and 1.7 mg/l, respectively, in conicals. In upright closed tanks, isoamyl acetate was reduced to 3.5 mg/l and 4-vinyl guaiacol to 1.6.  …..

ferm temps

Schneider pitches its yeast at 61−63°F (16−17°C), and the energy created during fermentation will push it to 72°F (22°C) after 5 days.

https://beerandbrewing.com/traditional-hefeweizen-worth-the-trouble/

Banana

Brewing considerations for the enhancement of banana flavors

Open non-pressurized fermentation in combination with a suitable yeast like the classic W68 can already produce a sufficiently strong banana flavor. High OG or High-Gravity wort can promote the banana flavor further.

Higher mash in temperature reduces the clove flavor significantly and additionally promotes the banana flavor.

The combined effect of fermentation temperature, aeration and pitch rate adjustments are more difficult to predict. While higher fermentation temperatures increase the amount of produced esters they also increase fusel alcohols and other by-products. Therefore, the sensory outcome is not always positive. It is best to start the fermentation at 17-18°C and let it rise freely during the fermentation. Some isoamyl acetate is lost to the air during the primary fermentation. Temperatures above 21°C increase the amount of isoamyl acetate during the secondary fermentation.

pitch rate

Tinkering with the pitch rate or the aeration to force a banana flavor should be considered as a last resort treatment. While there can be obviously too little isoamyl acetate there can also be too much of it. In addition, some aromas like ethyl acetate in concentrations above 45mg/l mask the banana flavor and have a much higher shelf life in the resulting beer. If a Weissbier tastes fruity for a prolonged period of time but does not develop a banana flavor it does not automatically indicate a lack of isoamyl acetate. The desired banana flavor simply could have been masked by other flavors. To date there is no conclusive scientific evidence that a change of the pitch rate (normal: 5 mio. /ml) or the aeration forces a banana flavor. It is therefore advised to aim for a healthy, normal fermentation and to change the other parameters to influence banana character of the beer.

Aim 2: 2 – 4 mg/l Isoamyl acetate, Ethyl acetate <45 mg/l

Advice: High percentage of wheat, W68 yeast with 4-5 mio. /ml pitching rate. Pitch at 18°C, let temperature rise freely. After primary fermentation move to secondary and ferment warm for 2-3 weeks.

https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/  (Lots more details in this article)

>66 wheat malt	High Gravity
(55°C protein rest: 5-10 min) 63°C maltose rest: 30-45 min 72°C saccharification rest: 30 min	Do not aerate ferment @ 16-24
alkalinity? 0-5°dH	High residual alkalinities help the formation of ferulic acid at 45°C. Water treatment should potentially be carried out after this rest. The impact on the banana flavor is discussed controversially. Analytically low pH increases banana flavor; sensory it is however reduced.

Weldwerks

Hefe - more headspace makes more esters. Pushes the temps higher for esters CBB 254