Going all German again

[greenxpaddy]

I've been brewing UK styles only for a long time now. Fancy a different kind of brewday, so I'm going to do some decoction mashing again.

I am going to do a

100% wheat Hefeweizen

Dunkelweizen stressed banana with cocoa

Weizenbock

I want to conduct this all on the same day so I am going to do the 100% wheat mash in the main MT and then I am then going to do a dark wheat and munich mini mash. Dark wheat malt is self converting and Munich is just about also. But I will need to pay particular attention to ph and will mash for a good 120 mins.

I will then mix the gyles accordingly.

To get a bit more darkness in the dunkel I will use cold steeped pasteurised gyle of carafa III at the fermenter stage.

I will then mix the gyles accordingly

So here's the recipes to be broken down into gyles

Hefeweizen

100% German malted Wheat
Oat husks to stop stuck mash

Hops: Hallertauer Hersbrucker all at 90 mins
bittered to 15 IBU
OG 1050


Dunkelweizen

40% German malted wheat
29% Dark malted wheat
29% Munich Malt
2% Carafa III steep added last

Hops: Saaz at 90 mins
Bittered to 14 IBU
OG 1055
80c Steep of cocoa nibs (quantity = twice that of carafa) added to fermenter

Weizenbock

50% German malted wheat
25% dark wheat malt
25% Munich Malt

Hops: Equal Hallertauer and Perle at 90 mins
Bittered to 24 IBU
OG 1070

It will be a full triple decoction mash on the main gyle. Not yet done the calculations. My idea for the mini mash is to use my spare coleman mash box to do a single stage mash at 67c. I will make this one really heavy gravity so it can be added and then diluted to the recipe.

Going to be interesting!

Fermentation temps: The hefe and the weizenbock will be fermented at as near to 12 degrees as poss and rise slowly. The dunkel I want lots of banana to fight the cocoa so will look to start at 18c.

As a final twist the hefe will be fermented with chilli and lemongrass.

[greenxpaddy]

Today I've been playground around with chilli and lemongrass. Going for 2g/L chilli and 3.5g/L lemongrass. Gentle warmth from chilli and subtle lemongrass which you need to look for

[greenxpaddy]

Have now got enough weizen yeast to do this big decoction. Still shitting it that i will get a stuck mash with 100% wheat malt. Going to pile in the oat hulls.

[Befuddler]

Dunkelweizen stressed banana with cocoa

That sounds fantastic. I may nick that idea.

[greenxpaddy]

Decoction schedule

Limited space on the hob so will reduce decoction volume as much as poss. This has been achieved with the following procedure.

Decided to skip acid rest. Just hopeful I might hit ph 5.4 without.

1.6 kg/l dough in with 58l for 35.5kg malt to get to beta glucanase protein rest at 42 c to break down wheat gum and hopefully stop a stuck mash
Decoct 30l and rise to boiling.
Return to mash and immediately add 51l of liquor at 75c to hit 66c . Total 2.5 kg/l for 90 mins

the decoction and infusion combined reduces the decoction volume.

Then can top up and start raising mash temp with 85 c liquor continuing into sparge.

[greenxpaddy]

phew wee, that was a long day! 15 hrs non stop. All was going well, then just As I thought 'we look like we may not get a stuck mash' I got the mash stuck.

I never give up.

So emptied the MT contents into another MT, then whizzed up the mash bed again and recirculated until clear(ish) again. Now I know why no one attempts a 100% wheat mash....

At least I can say I did it

Smells fantastic, lemongrass and chilli. Yum

Dunkel v choccy too.

Now it's feet up and a pint or three of Gooseberry Pie IPA , then bed!,,