So to get the discussion back on track, I pride myself on my weissbier and it’s just like sitting in Munich in a Biergarten.
Did you have a goal for a commercial example?
My favorite is W. Hefe.
What every one fails to realize is that weiss production is as precise as lager production. It's yeast dominated so people think they are easy to do because of all the phenolics of the yeast, but it's couldn't be more wrong. There are so many nuances to these beers.. Yeasty, phenolic, clove, banana, dough, lingering malt, sauergut, etc. It's these same reasons why I feel every american version sucks and pales in comparison. You can't go off bottles either cause, because they are oxidized, and some of the flavors that come though are oxidized flavors, namely honey.
So what would I do if I was trying to reproduce W hefeweiss bier here at home??
Step 1 Low oxygen brewhouse.
60% Weyermann Wheat malz
35% Weyermann Barke Pils
5% Weyermann carahell
Step mash (non decoction on our scale due to oxidation).
30 minute rest at 114 (to enhance esters and clove)
then step up though beta
147 for 30-40
163 for 30
Do not adjust pH at all let it ride.
Soft water, I like 40ish ppm ca, 70cl, 20na.
Pristine wort preboil, soft boil 60minutes
a 60min addition of hallertau mittlefuh, to about 12-14ibu
Drop post boil pH to 5.1 with a dose of sauergut
hot and cold break separation
5ppm 02, 1 smack pack per 5g of 3068
Ferment at 68F (to enhance banana)
Spund or Krausen to 4 vols.
That will do you good. At least thats how I would (do) do it.
Sent from my iPhone using Tapatalk