Wheat beers require a lot of work in the lower temperatures.  They can be notoriously difficult to brew since the various strains available have such a broad spectrum in how they produce the phenolic and ester flavours.  This schedule may not suit any yeast strain, but for the multi-strain that is used by the Schneider Brewery, the following schedule is employed.

  • 35C – 10 minutes
  • 45C – 10 minutes
  • 50C – 10 minutes
  • 64C – 5 minutes

Now one third of the mash is pulled as thick decoction.  The decoction is now converted as follows

  • 67C – 10 minutes
  • 70C – 20 minutes
  • 95C – 5 minutes

Note that the last step is the boil.  Contrary to what most home brewing books will say, I agree from my own experience that boiling decoctions at 100C is too high and produces too much melanoidin — which tastes unpleasant in large quantitites.

Now the decoction is combined with the main mash and the temperature raised to 75C for mash out.

If you are looking for the grain bill for the Original Schneider Weisse, check out my post here.

 

 

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