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Weizen Mash Regime

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grunter

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I was wondering if anyone has a successfull mash regime used for bavarian style whet beers using the rubbermaid mash tun system.

I tried the following on the weekend as my first attempt:-

mash in at 45 degrees and rest half hour
add 2 litres per kilo boiling water to raise to 55 to 57 degrees and rest 20 mins
pull a decoction, approx 40% thick, approx one quarter volume
heat decoction to 70 degrees and rest 15 mins
boil decoction for 20 mins and return to mash to achieve 65 to 67 degrees
rest at this temp for one hour

getting volumes of water and temps right is not easy when mashing this way and i am looking for the simplest mash regime that will give me a reasonable result.
 

warrenlw63

Just a Hoe
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Grunter,

Might not be heading the direction you like, however I've had no problem with single-infusion mashes with up to 70% wheat malt. I use an insulated cooler as well.

That said the resultant weizens were lacking something from a flavour perspective IMO. Could also have had something to do with fermentation temps too.

Warren -
 

grunter

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warren
perhaps you are right and i should start at a very basic single infusion and work from there. will let you know how the weekends effort tastes when ready.
 

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