![]() ![]() Obviously, varying the length of the rest will change the balance between esters and phenols, but so will the mixture of barley and wheat malts because ferulic acid is freed from each at a different rate. The intensity of phenols increased from 1.2 with no rest to 2.1 with a 10-minute rest and 3.3 with 20. With no rest, drinkers rated the intensity of esters at 4.1, and it was reduced to 3.4 with a 10-minute rest and 2.6 with a 20-minute rest. Researchers in Germany found that a longer ferulic acid rest results in less intense esters and more intense phenols. In contrast, mashing in at 131☏ (55☌) rather than 113° F (45☌) lowers the 4-vinyl guaiacol content in a beer by 30 percent. It is freed by water extraction and enzymatic activity and is maximized at 113☏ (45☌) and a pH of 5.7. Ferulic acid resides in different regions of barley, oats, and wheat grains, and although wheat contains higher levels, the acid is released from its bonds with barley malt more easily than with wheat. These include weizen and wit yeasts in varying degrees, but also yeast used to ferment Belgian strong ales and even English ales. It wasn’t until the 1970s that brewers learned that certain “phenolic off-flavor” (POF+) yeast strains convert ferulic acid to 4-vinyl guaiacol. The rest at 112☏ (44☌) or 113☏ (45☌), appropriately called a ferulic acid rest, is essential for creating 4-vinyl guaiacol. Another is banana-and-clove aroma and flavor, a combination of esters (notably isoamyl acetate, perceived as fruit, particularly banana) and phenols (primarily 4-vinyl guaiacol, perceived as clove and spice). A billowing head, of course, is one hallmark for a hefeweizen. Aimonetti does not employ the latter, a protein rest, and Schneider keeps it short to avoid degrading the proteins, which will damage head retention. The important rests to consider are the ones that Schneider does at 113☏ (45☌) and 122☏ (50☌). The wort is not aerated during decoction. The temperature is brought up to 160☏ (71☌) for 30 minutes, then to 170☏ (77☌) for mash-out. Then comes a 40 percent decoction before the mash is heated to 160☏ (71☌) for 15 minutes and brought to a boil for 20 minutes before it’s re-combined with the decoction at 147☏ (64☌) for 20 minutes. He begins mashing at 105☏ (41☌), then raises the temperature to 112☏ (44☌) for 25 minutes. When the decoction is transferred back, the mash sets at 167☏ (75☌).Ī slightly simpler alternative works well at home and is inspired by a beer that once won an American Homebrewers Association Club-Only Competition for Bill Aimonetti. That is heated to 152☏ (67☌) for 10 minutes, increased to 158☏ (70☌) for 20 minutes, and then to 203☏ (95☌) for 5 minutes. Schneider’s step-and-decoction mash lasts about 3 hours, with rests at 95☏ (35☌), 113☏ (45☌), 122☏ (50☌), and 147☏ (64☌), at which point the brewers pull a one-third decoction. Bernsteinfarbenes means “amber color,” and the category was created to distinguish it from paler Hefeweizen Hell sold by breweries such as Weihenstephan and Erdinger. It is classified as a Hefeweizen Bernsteinfarbenes. (Other breweries use up to 70 percent wheat, which can result in a stuck mash, and that’s why breweries may choose to mix rice hulls into the mash.) Original has 1 percent chocolate malt, but that is not typical. The grist for Schneider Weisse Original contains 60 percent wheat with Pilsner making up most of the barley malt. The traditional regimen Schneider follows provides a framework for smaller breweries and homebrewers to use when considering which parts of the process-to be blunt-are worth the trouble. The Schneider family, which has been in charge across six generations since 1872, embraces technology when it results in better-tasting beer. Also, instead of using unfermented wort, known as speise, from a fresh batch, brewers make speise from a separate recipe, then add it inline during bottling. The brewery installed a yeast propagation system that produces fresh yeast for almost every batch rather pitching from one fermentation into another. “It is a very traditional system, and we are a little bit proud of it.” Schneider is the largest brewery in Germany still using traditional methods such as decoction, open fermentation, and re-fermentation in the bottle, but that does not mean it is stuck in the 1870s. Each bottle is its own system,” says Hans-Peter Drexler, the brewmaster at G. Hefes ferment with a yeast that creates phenolic off-flavors, and it really should be primed with unfermented wort and bottled-conditioned. It may take 3 hours to mash and just as long to lauter, even if it doesn’t get stuck. Few beers are more likely to cause a brewer to wonder how much trouble is too much trouble when it comes to the brewing process than the hefeweizen (or, to Germans, the weissbier). ![]()
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