Hefeweizen

Post your tried-and-true recipes

Moderator: Brandon

TheHairyHop
Posts: 49
Joined: Tue Oct 25, 2016 12:26 pm

Re: Hefeweizen

Postby TheHairyHop » Mon Apr 16, 2018 1:16 pm

are you adding speisse or krausening? They are different.

I'm going to be trying to nail an altbier and a hefe this summer. Hopefully, I will be able to contribute something to this thread
TheHairyHop
Posts: 49
Joined: Tue Oct 25, 2016 12:26 pm

Re: Hefeweizen

Postby TheHairyHop » Wed Apr 18, 2018 12:19 pm

is it correct to say that a protein rest for wheat results in improved mouthfeel (that is long proteins present in wheat get broken down into medium proteins) while a protein rest for modern barley malts results in a thinner mouth feel (from medium proteins being broken down into shorter proteins)?
I have been trying to chase a full, thick mouthfeel on my American IPAs, and I have quite frankly had no luck. So therefore, I am not exactly excited to try and make a great Hefe

Who is online

Users browsing this forum: No registered users and 1 guest