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2010 May/June - Brewing Wheat Beer with Intensive Banana Aroma

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Kaiser:
I compared the two beers a few days ago and I preferred the one made with the more complicated mash. It had more banana and clove yet was still well balanced. Since I don't like fermenting my Weissbiers warmer than 65F, I generally don't get as many fruity notes.

It does however seem that the longer mash thinned out the mouthfeel and hurt the head retention, which was to be expected. I may be able to fix that with CaraFoam or chit malt (if I can find that).

Next time I have to retry this side-by-side and use the maltase mash first. Weissbier aromas don't stay fresh all that long and the fact that the two beers were brewed ~2 weeks apart may also be the cause for the difference.

Kai

mashweasel:
Depending on whether I want more banana or more clove I change my mash. You can also monkey with the yeast count and oxygen number, more of each giving less character. Low temps = more fruit, high temps = more spice.

Diauxic mash (Banana)
Mash in at 5:1
1. 86F, rest 30 min
2. Draw off 75% thin mash into boil kettle
- heat thick mash to 65C, rest 30 min
- add back
3. 104F, rest 30min (maltase)
4. 162F, 30min
5. 176F, 10min


'Schneider' mash (spice)
1. 112F x 8 min (4VG)
2. 128F x 20min
3. 144F x 15
- decoction pull, boil 10min
4. 156F x 20
5. 176 x 10min

A way to 'cheat' to get more banana is to add about 10% pure glucose directly to your fermenter. Do it side by side with one without it. Use the dry Munich strain or 3068 and you'll see for  yourself.

Kaiser:

--- Quote from: mashweasel on July 15, 2010, 11:04:10 AM ---. Low temps = more fruit, high temps = more spice.

--- End quote ---

the way you mention this is interesting since most brewers report ( or maybe repeat) the opposite.

Kai

mashweasel:
I've never seen brewers report the opposite although I don't say it doesn't happen. Cooler temperatures favor ester formation = fruit. Higher temps favor higher alcohol and phenol production. Thats a general statement but holds true. Yeast strain will usually have a bigger impact and the temps should be treated as relative according to the specific strain. Mean 'fruitier' than or 'spicer' than...

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