Weizen, Weiss, German wheat
1/ Grain bill: 1/3 wheat has maximum 4VG; you can have less wheat and enough clove and other flavor.
2/ ...Rule of thumb: target for 30C sum of pitching and fermenting temperatures. Pitching yeast at 12C and fermenting at 18C is a middle of the road.
5/ Use of protein rest at 111-112oF, pH 5.7: IMHO, it is misinterpretation.
It is optimal for 4VG, but recommended mash schedule is mash in at 35C (95F) and protein rest at 50C (122F). pH of the mash of 5.2-5.4 is the optimal as for any other beer style.
And the best recommendation is Eric Wagner's "German Wheat Beer": great reading!
Originally posted by liammckenna
2/ ...Rule of thumb: target for 30C sum of pitching and fermenting temperatures. Pitching yeast at 12C and fermenting at 18C is a middle of the road.
5/ Use of protein rest at 111-112oF, pH 5.7: IMHO, it is misinterpretation.
It is optimal for 4VG, but recommended mash schedule is mash in at 35C (95F) and protein rest at 50C (122F). pH of the mash of 5.2-5.4 is the optimal as for any other beer style.
And the best recommendation is Eric Wagner's "German Wheat Beer": great reading!
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