German Wheat Beer Classic Beer Style Series – Eric Warner

Its temperature is raised about 1 degree C per minute to 158 to 162 degrees F (70 to 72 degrees C), at which point a saccharification rest of 10 to 15 minutes is observed. In some cases a short maltose rest at 145 to 149 degrees F (63 to 65 degrees C) is also held before the saccharification temperature is reached. After the iodine reaction has proven negative the mash is brought to a boil in 15 to 20 minutes.

The length of the boil should be less than 20 minutes; otherwise, the color of the wort will be too deep for a pale Hefe Weissbier. The decoction mash is added to the rest mash and a maltose rest of 10 to 15 minutes at 145 to 149 degrees F (63 to 65 degrees C) is held before the second decoction is pulled. This mash is thick, but not as concentrated as the first decoction (2.5 to 1).

Again, a short saccharification rest is observed before the decoction mash is brought to a boil. This mash is boiled for the same length of time as the first decoction, or slightly less. The saccharification temperature after the two mashes have been combined is 158 to 162 degrees F (70 to 72 degrees C).

Once the iodine test has proven negative the temperature of the mash is raised to the mash-off temperature of 169 to 172 degrees F (76 to 78 degrees C). The total duration of this mashing procedure is about three and a half hours. Diagram 2: Single Decoction Mash for Weissbier As the quality of malts has improved over the years, many breweries have found the double decoction mash to be superfluous, and have determined that a single decoction mash is sufficient to brew a classic Weissbier. More and more breweries are switching over to a single decoction mash for their Weissbiers in the interests of energy conservation and to save time in the brewhouse.

Time is critical for those breweries that have a production bottleneck in the brewhouse.

Classic Beer Style Series Edited by Tracy Loysen Copyright 1992 by Eric Warner ISBN-13: 978-0-937381-34-2 ISBN-10: 0-937381-34-9 EISBN: 978-1-938469-33-6 Published by Brewers Publications, a division of the Brewers Association PO Box 1679, Boulder, Colorado 80306-1679 USA (303) 447-0816 • www.BrewersAssociation.org Direct all inquiries/orders to the above address. All rights reserved. Except for use in a review, no portion of this book may be reproduced in any form without the express written permission of the publisher.

Neither the author, editor nor the publisher assumes any responsibility for the use or misuse of the information contained in this book. Cover design by Robert L. Schram Cover photography by Michael Lichter, Michael Lichter Photography Cover art direction by Marilyn Cohen Thanks to Rastal GmbH for donating the cover-photo glass. Photo credits: pp. 6, 10, 18, 24, 53, 67, 68 from Bayerns Bier-Burgen courtesy of Christian Sauer, Foto und Medienvertrieb; pp. 22 and 86 courtesy of Robert Liedl; p. 24 courtesy of Paulaner, North America; pp. 12, 16, 57, 73, 82, 122 courtesy of G.

Schneider & Sohn. OceanofPDF.com Table of Contents Preface Introduction Terminology Chapter 1: Why the Elixir of Life is so Popular History of Wheat Beer Brewing in Bavaria Chapter 2: Sensory Profile of German Wheat Beers Pale Hefe Weissbier Dunkles Weissbier Weizenbock Kristall Weizen Leichtes Weissbier Berliner Weisse The Other Wheat Beers of Germany Chapter 3: Physical and Chemical Composition Carbonation Starting Gravity and Alcohol Content Color pH Bitterness Flavor and Aroma Composition Chapter 4: Brewing a Weissbier Wheat Malt Brewing Water for Weissbier Grist Composition Mash Procedures Lautering Boiling a Weizen Wort Chapter 5: Fermenting, Conditioning and Packaging Weissbier Chapter 6: How to Drink a Weissbier and What to Eat With It Chapter 7: Recipes for the Weizen Lover Recipe Formulation Extract Recipes All-grain Formulations Appendix 1: Some Classic Weissbier Breweries and the Beers That Made Them Famous Appendix 2: Sources of Yeasts to Make German Wheat Beers Endnotes Glossary Index OceanofPDF.com Dedication To Kristin, for your unconditional support of my passion and profession, and for being so understanding every time I make a mess of the kitchen and bathroom when I brew and bottle.

OceanofPDF.com Acknowledgements I would like to thank my good friend, Robert Liedl, for assisting me in the collection of data and illustrations for this book. When I returned home from Germany I had no idea I would be writing about my favorite beer style, and Rob was an invaluable link between Colorado and the wealth of information in Bavaria that I should have obtained before I left Germany.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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