What The Hefe (Raspberry Hefeweizen)

1 Light Toast French Oak spiral tossed in once krausen develops and high count of healthy yeast cells takes over ferment.

This beer is open fermented for as long as the krausen remains healthy and robust at the top of the beer, leaving the top off the wide mouth fermenter once the krausen really develops and leaving it that way until it shows signs of thinning.

Ferulic acid rest at 113 degrees Fahrenheit (45C). At this temperature, ferulic acid is released from arabinoxylane. The POF+ yeast strains we discussed in the yeast section can convert ferulic acid into 4-vinyl guaiacol (4VG). At the correct concentrations, 4VG produces the spicy clove flavors we are looking for. This rest typically lasts between 10 – 25 minutes, with the concentration of 4VG increasing with time. While the clove flavor will increase with a longer ferulic acid rest, the banana esters’ prominence will decrease, so it is important to find the balance that is right for you.

This step infusion process replaces the decoction mash

Beta-Amylase (fermentability enzyme)
Optimal range: 130–150 °F
Max activity: ~148 °F
Denatures: ~160 °F

Alpha-Amylase (body enzyme)
Optimal range: 150–160 °F
Max activity: ~158 °F
Denatures: ~170 °F