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Sleepy T
....zzzz...
Hey guys, I think my next brew is going to be a German Wheat beer. I am looking at using about 50% wheat and 50% European 2-Row, with a little bit of Munich and/or Crystal sprinkled in there.
I guess my biggest question is that I have heard that a decoction mash is best for this style beer due to the starch/protein make-up of this type of malt?? My setup probably isn't great for that (converted picnic cooler), so would a infusion mash be just fine with this type of brew?? I have heard of a decoction in a picnic cooler is doable, but imagine it would be quite tricky. Also, what is a good temperature to mash this mixture at, I was thinking (and after reading up a little bit) that 153-154F would be great for a more body. Hops will be German at around 10-20 IBU. I am going to try to use a European Hef Yeast (maybe White labs) and I can keep the temp around 66-68F. I have heard some of these yeasts are a little more high maintenance/unforgiving than some of the American Ale yeasts.
Any ideas or thoughts on the mash type, mash temp. and yeast selection would great. Thanks fellow homebrewers!!
I guess my biggest question is that I have heard that a decoction mash is best for this style beer due to the starch/protein make-up of this type of malt?? My setup probably isn't great for that (converted picnic cooler), so would a infusion mash be just fine with this type of brew?? I have heard of a decoction in a picnic cooler is doable, but imagine it would be quite tricky. Also, what is a good temperature to mash this mixture at, I was thinking (and after reading up a little bit) that 153-154F would be great for a more body. Hops will be German at around 10-20 IBU. I am going to try to use a European Hef Yeast (maybe White labs) and I can keep the temp around 66-68F. I have heard some of these yeasts are a little more high maintenance/unforgiving than some of the American Ale yeasts.
Any ideas or thoughts on the mash type, mash temp. and yeast selection would great. Thanks fellow homebrewers!!