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Zymurgy May/June 2010 Volume 33 No.3 pp. 34 - 37

Zymurgy May/June 2010 Volume 33 No.3 pp. 34 - 37. Hefeweizen Yeasts. POF+ - “Phenol Off-Flavor” yeast In the1970’s research revealed during fermentation POF+ yeasts convert ferulic acid to 4-vinyl guaiacol [4VG] which gives Weizens their distinctive clove flavor

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Zymurgy May/June 2010 Volume 33 No.3 pp. 34 - 37

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  1. Harold J. Gulbransen

  2. Harold J. Gulbransen

  3. Zymurgy May/June 2010 Volume 33 No.3 pp. 34 - 37 Harold J. Gulbransen

  4. Harold J. Gulbransen

  5. Hefeweizen Yeasts • POF+ - “Phenol Off-Flavor” yeast • In the1970’s research revealed during fermentation POF+ yeasts convert ferulic acid to 4-vinyl guaiacol [4VG] which gives Weizens their distinctive clove flavor • Wheat malt has a higher level of ferulic acid & is optimally released during the mash @ 111o – 113oF at pH 5.7 • If mash begins at 131oF vs. 111oF – 4VG will be 30% lower Harold J. Gulbransen

  6. Hefeweizen Yeasts • Fermentation below 55oF is sluggish • Going from 59oF to 68oF will increase 4VG & 4VP [4-vinyl phenol] by 50% • Going to 77oF will increase 4VG & 4VP by 75% • POF+ yeasts also produce more fusel alcohols than lager & ale yeasts at higher temps • Bottle conditioning will increase phenols while reducing any diacetyl • Weizen Brewers must achieve a balance Harold J. Gulbransen

  7. Wort Aeration with Oxygen & a SS Aeration Stone Harold J. Gulbransen

  8. Temperature control during fermentation Harold J. Gulbransen

  9. Fermentation in a chest freezer with a thermostat Harold J. Gulbransen

  10. Evaluation of Head RetentionTime = 0 Harold J. Gulbransen

  11. Evaluation of Head RetentionTime = 1 min. Harold J. Gulbransen

  12. Evaluation of Head RetentionTime = 2 min. Harold J. Gulbransen

  13. Evaluation of Head RetentionTime = 3 min. Harold J. Gulbransen

  14. Evaluation of Head RetentionTime = 4 min. Harold J. Gulbransen

  15. Evaluation of Head RetentionTime = 5 min. Harold J. Gulbransen

  16. Evaluation of Head RetentionTime = 6 min. Harold J. Gulbransen

  17. Evaluation of Head RetentionTime = 7 min. Harold J. Gulbransen

  18. Evaluation of Head Retention • Best to Worst: • Single Decoction Mash • Protein Rest + Single Decoction • Ferulic Acid Rest + Single Decoction • Single Infusion Mash Harold J. Gulbransen

  19. Panel Assessment of the Flavor Profiles • Single Decoction– smooth & well rounded, the favored Weizen of the Panel • Protein rest +Single Decoction & Ferulic Acid Rest + Single Decoction – very similar and sharper with more estery and acidic flavors • Single Infusion – much less flavor and much less interesting • 70o F fermentation resulted in unpleasant levels of phenols, esters and fusel alcohols Harold J. Gulbransen

  20. Other Variables to Consider • Fermentation Vessel Geometry • Open fermenters create higher phenol levels, allow for skimming of the foam and trub, but less temperature control • Cylindro-conical fermenters allow for precise fermentation temperature control • Water Chemistry • Quite variable in Bavaria • Decoction mashing may make this variable less significant than in other mash schedules where there is no boiling. Boiling the mash precipitates calcium phosphate which lowers the pH without manipulating the water chemistry Harold J. Gulbransen

  21. Hieronymus, Stan. Brewing With Wheat, Boulder. Brewers Publictions, 2010 Warner, Eric. German Wheat Beer, Boulder. Brewers Publications, 1992

  22. Eder, Michael. “Brewing a Wheat Beer with Intensive Banana Aroma,” Zymurgy, Vol 33 No. 3, May/June 2010 Miller, David. Continental Pilsener. Boulder, Brews Publications, 1990 Noonan, Gregory. Brewing Lager Beer. Boulder, Brewer Publications, 1986 Harold J. Gulbransen

  23. Thanks to: • Gordon Strong • JamilZainasheff • Ted Hausotter • My VERY patient Wife – JoAnne • All who helped pour beers Harold J. Gulbransen

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