a heavy late aroma hopping, followed by some dry-hopping with Nelson Sauvin. If you do, don't acidify your mash with lactic until after this rest, as ferulic acid esterase works best above a pH of 5.7. Thanks for joining me on the BeerSmith Home Brewing Blog. We can talk about the pH of your brewing water, the mash mixture, the pH of your wort and even the pH of the finished beer. That beer was a success, but it’s definitely not your classic Hefeweizen. brew, After that mash, a second dextrinization rest is conducted, followed by mash-out. For a good picture of this, please take a look at Figure 3 of the paper that can be found on the following link: Each of these has a slightly different impact on the beer, but the most important for the all grain brewer is the pH of the mash mixture while its in the mash tun. Is if after the mashing is complete but before the boil or is it done earlier than that? Is this acceptable, or should I look for a higher end tester that has ATC up to 100 deg C? Because I wanted to brew a Hefeweizen on a rather short notice, I went to Bierlieb and got some ingredients. A few days ago, I had the idea that I wanted to brew a classic Hefeweizen. brewing, 10 IBU. Your email address will not be published. pH, { 8 comments… read them below or add one }, Thank you for the article. Unfortunately variations in malts and water make this impractical at the home level, where often we brew with different recipes and ingredients every single time. My previous experience with dry yeasts in general and specifically Fermentis dry yeast has been rather good so far (S-04 is my standard for most British styles, US-05 is the Chico strain and so probably the standard for almost everyone’s American styles, and Saflager W-34/70 and S-23 have worked for me in the past, too), so I wanted to give them a try nevertheless. acidity, As soon as the beer is finished, I’ll report back about the results. The entire mash was then raised to mash out temp with a brief pause at 162°F/72°C before we began collecting the sweet wort. Fortunately, there is a pretty cool method for that, the Herrmann method, or Herrmann-Verfahren in German. http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2010.tb00783.x/pdf The principle behind the Herrmann-Verfahren is relatively easy: malt contains a number of enzymes which manipulate starches and complex sugars at specific temperatures. homebrew, Fermentis recommends for the WB-06 yeast to keep a temperature below 22 °C for clove flavors and above 23 °C for banana flavors. Just to be sure that I would definitely get enough phenolic (clove) and ester (banana) notes in my Hefeweizen, I was looking for a way to optimize my wort production to provide the yeast with as much of the precursors as possible. Very informative.However,I have the same question as DaveS point it. Coincidentally, the 45 °C of the maltase rest is the same temperature that is also necessary for the ferulic acid rest. Is no big deal, but just to clarify one point. Now, the thing is that I’ve heard quite a few bad things about WB-06, namely that it’s a rather bland yeast that produces only tiny amounts of the typical phenolic and ester notes of a proper Hefeweizen. Should You Treat Your Sparge Water for Home Brewing? Their choice in ingredients is alright but not great, but definitely enough for quite a few German beer styles, your odd IPA or Belgian-style beer. But then, that may have been purely because it was my third beer that I ever brewed. I’m going to write a more detailed analysis, but the gist is that I’m not keen on that yeast. This product does not increase the hardness of mash or water treated with it because the phosphate salts in it are sodium salts and sodium does not contribute hardness. The best range is the same as that for the mash. Give 5 and re-test. OG 13.25 °P. The most important ones are alpha- and beta-amylase that do most of the work. How did this turn out? Mash pH is about as far away from the pKs of phosphoric acid as one can get. The phenolic clove notes in Hefeweizen come from the specific yeast strains metabolizing free ferulic acid to 4-vinyl guaiacol. The slightly malty body is nice though, and together with the colour, it reminds me of beers that some breweries market as “Urweisse”. I have found that to be effective. If you add it to mash water, you end up with a white sludge in the bottom of your hlt. Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.038 (9.4 °P). I wasn’t overly impressed by the specific beer, it seemed a bit too watery for my taste. Alcohol-wise, the typical commercial examples usually have 4.8 to 5.5% ABV. For the clove notes, that’s relatively easy. Unfortunately, maltase works at about 45 °C, and is quickly denatured at higher temperatures. Justin Holder December 5, 2017 at 3:30 pm. After a 30 minute rest, we performed one more decoction that brought the mash up to its final temperature step of 155°F/68°C where it rested 30 more minutes. alkalinity, In particular we want to keep the measured pH of our mash in the 5.2-5.5 range with a preference towards the lower end (5.2). You probably had a simple introduction to the concept of pH in your High School Chemistry course.