Brewing Bavarian Hefeweizen
Developing a Predictable Approach
by: Harold J. Gulbransen
Why Hefeweizen? My First Experience with Hefeweizen A challenging style to brew consistently
Harold J. Gulbransen
Outline of Presentation:
Beer Style, History, Ingredients & Brewing Process Tastings - 5 Batches of Hefeweizen were brewed using different parameters Expert Tasting Panel to provide sensory evaluation of the different beers o Thanks to Gordon Strong, Ted Hausotter & Jamil Zainasheff Discuss: Wheat Malt, POF+ Yeast & Mash profiles Conclusions & a reasonable approach to Homebrewing Bavarian Style Hefeweizens
Harold J. Gulbransen
Harold J. Gulbransen
Whats in a Name?
Weizen wheat, implies wheat beer Hefeweizen wheat beer w/ yeast Weissbier white beer & wheat beer Hefeweissbier wheat beer w/ yeast Weissbier Hell - pale colored Weizen Dunkel Weizen dark wheat beer Weissbier Dunkel dark white beer Weizenbock wheat beer brewed to Bock strength [16 P = 1.064 OG]
Harold J. Gulbransen
Bavarian Hefeweizen:
a brief history
1st Weizens appear @ end of 15th century brewed by Degenbergers - a noble family who have the rights to the style Last Degenberger dies in 1602 brewing rights go to Bavarian House of Dukes Duke Maximillian I declared the brewing of Weissbier the exclusive right of the House of Dukes no public brewing of Weissbier Height of popularity was in the 17th & 18th centuries Large Weissbier Brewery built on the site of the Hofbrauhaus in Munich By 1802 Weissbier had lost its popularity and the Brewery was leased to a private brewer 1855 Georg Schneider leases the brewery & in 1872 negotiates the release of the brewing rights for Weissbier from the royals By 1888 he had moved to a new brewery and tripled production The real Renaissance for Weissbier didnt arrive until well after WW II
Harold J. Gulbransen
Profiles of a Bavarian Hefeweizen
[BJCP guidelines]
Aroma strong phenols [clove] + fruity esters [banana] in balance, no diacetyl or DMS, low to no hop aroma Appearance straw to dark gold in color, moussy, long lasting head, cloudy due to high protein & yeast content Flavor banana & clove flavors in balance, soft bready/grainy flavors of wheat, low to no hop flavor & low hop bitterness, no diacetyl or DMS Mouth feel med light to med body, creamy
OG: 1.044 1.052 FG : 1.010 1.014 IBU: 8 15
SRM: 2 8 ABV: 4.3% - 5.6%
Harold J. Gulbransen
What Hefeweizens are we sampling today?
2 Hefeweizens brewed with a single decoction mash, one fermented at 62o - 63oF & the other at 69o - 70oF Hypothesis = the warmer fermentation will create a less pleasing balance of phenols & esters 3 Hefeweizens brewed w/ different mash profiles Single infusion Single decoction w/ a protein rest Single decoction w/ a ferulic acid rest Hypothesis o single infusion will be less interesting, lower phenol & esters profile, thinner mouth feel [longer chain proteins will precipitate out] o Protein rest may negatively impact head retention o Ferulic acid rest is the classic mash profile
Harold J. Gulbransen
Recipe
8.0 gallons OG: 1.052 FG: 1.010 8.75 lbs 5.00 lbs 0.25 lbs 1.5 qts water/ 1 lb grain 11.5 IBU 60 min boil 62.5% Wheat Malt [Briess] 35.7% Pilsen 2-row Malt [Briess] 1.8% Carastan 34oL
50% RO water 50% carbon filtered SD water
Hops: 14 gm Northern Brewer 9.0% aa 45 min 14 gm Hallertau Mittelfruh 3.0% aa 15 min Mash: Simplified Single Decoction Yeast: White Labs WLP 300 1600 cc starter Fermentation temps: 63oF vs. 70oF Packaging: Primed & kegged [to simulate bottle conditioning] Transferred to clean kegs before transport to Hotel
Harold J. Gulbransen
Harold J. Gulbransen
Harold J. Gulbransen
Harold J. Gulbransen
Single Decoction Mash
210 190
Temperature [ F ]
170 150 130
Strike Water
Grain Main Mash Decoction
110
Sparge
90
70
-10 0 10 20 30 40 50 60 70 80 90 100
Time [minutes]
Harold J. Gulbransen
Harold J. Gulbransen
For the Decoction:
Remove 1.5 gallons of grain + 1.0 gallons of liquid & grain
Harold J. Gulbransen
Harold J. Gulbransen
Harold J. Gulbransen
Variables that were evaluated
Fermentation temperatures [63o F vs. 70oF] Mash Profiles
Variables that were not evaluated
Water profiles Fermentation vessel geometry Yeast strains [WLP 300 only]
Addition experimentation needs to take place on the homebrew scale evaluating fermentation vessel geometry [open vs. closed] & different POF+ [phenol off flavor] yeast strains, as they behave quite differently in different environments and at different temperatures
Harold J. Gulbransen
Wheat Malt
<1% of wheat grown in US goes to beer it is breed for high protein content to form gluten for bread making Barley malt - 35% of the protein in Barley is gluten Wheat malt has more protein, more higher molecular weight proteins & 80% of the proteins are gluten !! Winter Wheat has less protein than Summer Wheat
Harold J. Gulbransen
Proteins cause:
Wheat Malt
Cloudiness Flavor stability problems Wheat beers must be consumed fresh
Wheat lacks a husk
The aleurone layer is one cell thick More difficult to malt than barley Mash is thicker Lautering problems [maximum 70% wheat malt in a grist]
Harold J. Gulbransen
Hefeweizen Grist
Must be 50% wheat malt by convention Typically 60% - 70% wheat malt Pilsner malt + a small % of a Cara malt for color
Yeast need Amino Acids for a healthy fermentation Wheat beer grists have lower levels of AAs vs. barley grists
Mash schedules should include a protein rest where proteolytic enzymes will create adequate levels of AAs & compensate for low levels of low molecular weight proteins in wheat malt
Harold J. Gulbransen
Decoction Mashing
Definition of decoction mashing Decoction mashing breaks down high molecular weight proteins for higher levels of AAs protein decomposition Proper AA levels lead to optimal yeast reproduction & fermentation Boiling causes starch molecules to burst making them more accessible to alpha amylase enzymes when returned to the main mash Boiling the mash reduces mash pH by precipitating calcium phosphate Results in a cleaner wort less trub in kettle as it was left behind in the mush tun
Harold J. Gulbransen
Recipe
8.0 gallons OG: 1.052 FG: 1.010 8.75 lbs 5.00 lbs 0.25 lbs 1.5qts water/1 lb of grain 45 min 11.5 IBU 60 min boil
62.5% Wheat Malt [Briess] 35.7% Pilsen 2-row Malt [Briess] 1.8% Carastan 34oL
50% RO water 50% carbon filtered SD water Hops: 14 gm Northern Brewer
9.0% aa
14 gm Hallertau Mittelfruh
3.0% aa
15 min
Mash: Single Infusion at 152oF: Single Decoction w/ a Protein Rest: Single Decoction w/ a Ferulic Acid Rest Yeast: White Labs WLP 300 1600 cc starter Fermentation temps: 63oF Packaging: Primed & kegged [to simulate bottle conditioning] Transferred to clean kegs before transport to Hotel
Harold J. Gulbransen
Single Infusion Mash
210
190
Temperature [ F ]
170 150 130 110 90 70 -10 0 10 20 30 40 50 60 70 80 90 100
Strike Water Grain Main Mash Sparge
Time [minutes]
Harold J. Gulbransen
Single Decoction w/ Protein Rest
210
190
Temperature [ F ]
170 150 130 110 90 70 -10 0 10 20 30 40 50 60 70 80 90 100 110 120
Strike Water Grain Main Mash Decoction
Sparge
Time [minutes]
Harold J. Gulbransen
Zymurgy May/June 2010 Volume 33 No.3 pp. 34 - 37
Harold J. Gulbransen
Single Decoction w/ Ferulic Acid Rest
210
190
Temperature [ F ]
170 150 130 110 90 70 -10 0 10 20 30 40 50 60 70 80 90 100 110 120
Strike Water Grain Main Mash Decoction
Sparge
Time [minutes]
Harold J. Gulbransen
Hefeweizen Yeasts
POF+ - Phenol Off-Flavor yeast In the1970s research revealed during fermentation POF+ yeasts convert ferulic acid to 4-vinyl guaiacol [4VG] which gives Weizens their distinctive clove flavor Wheat malt has a higher level of ferulic acid & is optimally released during the mash @ 111o 113oF at pH 5.7 If mash begins at 131oF vs. 111oF 4VG will be 30% lower
Harold J. Gulbransen
Hefeweizen Yeasts
Fermentation below 55oF is sluggish Going from 59oF to 68oF will increase 4VG & 4VP [4-vinyl phenol] by 50% Going to 77oF will increase 4VG & 4VP by 75% POF+ yeasts also produce more fusel alcohols than lager & ale yeasts at higher temps Bottle conditioning will increase phenols while reducing any diacetyl Weizen Brewers must achieve a balance
Harold J. Gulbransen
Wort Aeration with Oxygen & a SS Aeration Stone
Harold J. Gulbransen
Temperature control during fermentation
Harold J. Gulbransen
Fermentation in a chest freezer with a thermostat
Harold J. Gulbransen
Evaluation of Head Retention
Time = 0
Harold J. Gulbransen
Evaluation of Head Retention
Time = 1 min.
Harold J. Gulbransen
Evaluation of Head Retention
Time = 2 min.
Harold J. Gulbransen
Evaluation of Head Retention
Time = 3 min.
Harold J. Gulbransen
Evaluation of Head Retention
Time = 4 min.
Harold J. Gulbransen
Evaluation of Head Retention
Time = 5 min.
Harold J. Gulbransen
Evaluation of Head Retention
Time = 6 min.
Harold J. Gulbransen
Evaluation of Head Retention
Time = 7 min.
Harold J. Gulbransen
Evaluation of Head Retention
Best to Worst: Single Decoction Mash Protein Rest + Single Decoction Ferulic Acid Rest + Single Decoction Single Infusion Mash
Harold J. Gulbransen
Panel Assessment of the Flavor Profiles
Single Decoction smooth & well rounded, the favored Weizen of the Panel Protein rest +Single Decoction & Ferulic Acid Rest + Single Decoction very similar and sharper with more estery and acidic flavors Single Infusion much less flavor and much less interesting 70o F fermentation resulted in unpleasant levels of phenols, esters and fusel alcohols
Harold J. Gulbransen
Other Variables to Consider
Fermentation Vessel Geometry Open fermenters create higher phenol levels, allow for skimming of the foam and trub, but less temperature control Cylindro-conical fermenters allow for precise fermentation temperature control Water Chemistry Quite variable in Bavaria Decoction mashing may make this variable less significant than in other mash schedules where there is no boiling. Boiling the mash precipitates calcium phosphate which lowers the pH without manipulating the water chemistry
Harold J. Gulbransen
Hieronymus, Stan. Brewing With Wheat, Boulder. Brewers Publictions, 2010
Warner, Eric. German Wheat Beer, Boulder. Brewers Publications, 1992
Miller, David. Continental Pilsener. Boulder, Brews Publications, 1990
Noonan, Gregory. Brewing Lager Beer. Boulder, Brewer Publications, 1986
Eder, Michael. Brewing a Wheat Beer with Intensive Banana Aroma, Zymurgy, Vol 33 No. 3, May/June 2010
Harold J. Gulbransen
Thanks to:
Gordon Strong Jamil Zainasheff Ted Hausotter My VERY patient Wife JoAnne All who helped pour beers
Harold J. Gulbransen
