Hefeweisse mash question

Jasp · Post by **Jasp** » Sat Jun 30, 2007 7:51 am

Morning All,

Quick one for you - I'm knocking up a hefeweisse (wheat & pilsner malts), so infusion or stepped mash??

Jasp

Seveneer · Post by **Seveneer** » Sat Jun 30, 2007 8:12 am

I always use a single infusion mash for mine.

/Phil.

steve_flack · Post by **steve_flack** » Sat Jun 30, 2007 9:39 am

Either but I infusion mash mine.

oblivious · Post by **oblivious** » Sat Jun 30, 2007 9:43 am

I do infusion, but a decoction mash is supposed to add the complexity to the beer, but can over come it with some Munich malt (500-750 grams) and melanoidin malt. An acid mash which help being out the clove aromas, but you will make a good beer with out one.

Jasp · Post by **Jasp** » Sat Jun 30, 2007 7:34 pm

Thanks All,

I plan on adding Caramunich and also melanoidin. It's my first time using melanoidin, what sort of qunatity is advisable, I was planning on 100g as a starting point? This is in a 5g batch, mashing about 5.5kg

Jasp

steve_flack · Post by **steve_flack** » Sun Jul 01, 2007 8:07 am

100g is in the right ball park. A little goes a very long way.

Jasp · Post by **Jasp** » Sun Jul 01, 2007 6:33 pm

As I thought, cheers!

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Hefeweisse mash question

Hefeweisse mash question