Mash schedule for a wheat beer?

[Scotty]

I've been reading around various forums and websites surrounding mash schedules for wheat beers. I've read that some do a straight-forward mash, others raise temperatures etc.

What have you done when mashing a wheat beer?

[mysterio]

Single infusion, works great. The one time I tried an acid rest I didn't like the results.

[Scotty]

Single infusion, works great. The one time I tried an acid rest I didn't like the results.

Should I go for my usual 66c?

[mysterio]

Sounds about right, usual logic applies of mashing cooler if you want a light bodied wheat and higher if you want a thicker one. I like it somewhere in the middle so 66/67 is good.

[dave-o]

Just a standard mash/sparge here.

I do my wits or light wiezens at 65-66 but i like dunkel quite sweet (e.g. Julius Echter DUnkel) so mash that at about 68.

[Aleman]

The standard German schedule is for a Ferrulic Acid rest at 40-45C (Which also helps break down the beta Glucans wheat is rich in, aiding lautering), followed by the saccharification rest at 64-66C.

It depends on how much 4VG you are after, and just how good your yeast is at producing it. . . fi you really like that spicy clovey nature to your wheat beers, it's a good idea to do the ferrulic acid rest.

[mysterio]

I found the spicy/medicinal character to be over the top with the acid rest so be careful, if you have to do it keep it brief.

[Scotty]

The standard German schedule is for a Ferrulic Acid rest at 40-45C (Which also helps break down the beta Glucans wheat is rich in, aiding lautering), followed by the saccharification rest at 64-66C.

It depends on how much 4VG you are after, and just how good your yeast is at producing it. . . fi you really like that spicy clovey nature to your wheat beers, it's a good idea to do the ferrulic acid rest.

If I were to go this route Aleman, would I mash in at 40-45c then add more liqour later to acquire the 'normal' mash temps? Excuse my ignorance but I've never done a wheat beer.

[mysterio]

[awalker]

haha indeed

Single step here, quicker easier and I dont detect any difference between that and adding the other step

[Scotty]

haha indeed

Single step here, quicker easier and I dont detect any difference between that and adding the other step

Easy chaps, it's worth knowing about even if I plan on using a single step infusion.

[clogwog]

I've done both, single infusion, and also with an initial acid rest.

For me, the best result I ever had was with a single infusion at 65ºC. I'm not a real fan of the clove character. I fermented quite low with WY3068 at 17.5ºC, and it produced a beautifully balanced beer, with a hint of spice and banana, but all in balance.

These days, I'm all in favour of keeping my brewing simple.

[awalker]

haha indeed

Single step here, quicker easier and I dont detect any difference between that and adding the other step

Easy chaps, it's worth knowing about even if I plan on using a single step infusion.

I agree, in fact its worth knowing about it so you can try it both ways
Then you can see which gives you the taste you prefer
Always the ultimate decider on how to do the process next time