Though this is not my article the mashing schedule, which was outlined in the article, is something that I knew about for a few years now. So far I haven’t gotten around to trying it myself and thus haven’t written about it yet.
Unfortunately the author, Michael Elder, was only able to spend a few paragraphs on how that particular mash works. So let me add a few points. It was first proposed by Markus Hermann in his Dissertation in 2005. The idea was to find a mashing schedule that can increase the ester production such that even the ester suppressing fermentation conditions of tall conicals can create ester dominated Weissbiers. As a result this mashing scheme is not really something that home brewers can benefit from since we don’t have a problem with ester suppression in our comparatively shallow fermenters. But it’s worth a try for the geek factor and I plan to do so in the near future. It is also a practical mashing schedule where we actually mash down and then up again.