So after brewing quite a few hoppy beers decided to get something a little less hoppy and more yeast forward and after reading around I decide to try brew a hefeweizen. Next up I had to decide if I want to give a decoction mash a try. 

After some more reading I was not much clearer some people saying that due to modern malts a decoction mash is not really required, then other saying that is is the only way to achieve the mouthfeel and flavour in a wheat beer.

As i’m in this for more than just copious amounts of beer I was interested in trying the decoction plus I like experimenting, so as it was the first time doing a decoction I went with a single which worked like this,

Dough in allowed the temperature to stabilize at 55C. Allow to rest at this temperature for 30 minutes.

Pull a decoction of 5l, raise to boil, and boil for a total of 45 minutes. Add back to mash to raise the temperature to 66C and then rest for 1hour. (5l of boiling mash wasn’t enough to bring the temp up to 66c so had to remove another 2L of mash bring to the boil then add back in, this did the job) 

Raise the temperature to 74 degC over 10 minutes and mash out.

All in all was a pretty smooth brew day a few hours longer than normal but a good brew day.


Final Volume: 23 Litres
Original Gravity: 1.049
Final Gravity: 1.012
Alcohol Content: 5% ABV
Bitterness: 12 IBU
Colour: 7EBC

Wheat 3.5kg
Pilsner malt 1.5kg
Munich  300g

Tettnang 20g 60min
Tettnang 10g 15min

WLP300 – Hefeweizen Ale

23/2/13 Brewed – OG 1.052
26/2/2013 – Bubbling away happily at 19C
6/3/2013 – Bottled tasted good at bottling nice bit of banana came down to 1.011.
30/3/2013 – Have had a few bottles of this now, its good pretty easy drinking carbonated up well, Good flavour of banana and just a hint of cloves, smooth


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