Step Mashing a Hefe...Why?

[Roguejim]

In Jamil/Palmer's Classic Styles book, there is a hefe recipe that uses a single infusion mash. Is this the best way to go for a hefe? I'm not looking for the easiest way, but the best. I wonder if there have been any triangle tests comparing hefes brewed with single infusion, step mashes, and decoction...

[BDawg]

The very best hefe's I've had have all been decocted. Honestly.
The malt profile of a decocted hefe is subtle but noticeable.
2nd best is to step mash with a melanoidan malt addition.

my .02

[spiderwrangler]

Protein rest and ferulic acid rests?

[brewinhard]

I do a little tweak of both on my setup for my hefe's. I like to start with a 10 min. ferulic acid rest at 113F, then add enough water to perform a no-sparge of sorts to reach my saccharication rest. The ferulic acid rest helps to bump the clove (4-vinyl guaicol) into notice (nose, flavor) while the no-sparge technique helps to boost the malt profile somewhat like a decoction (without all the fuss).

[Buttwidget]

Which yeasts do you guys like to use? I've been working on creating a Bavarian Hefe (trying to close in on Franziskaner) and haven't been able. As a matter of fact, this style has been a big disappointment for me.

Using White Labs Bavarian IV (which I *think* is 380 off the top of my head). Any thoughts on WLP300? Something else, better?

~widget

[tlael]

Which yeasts do you guys like to use? I've been working on creating a Bavarian Hefe (trying to close in on Franziskaner) and haven't been able. As a matter of fact, this style has been a big disappointment for me.

Using White Labs Bavarian IV (which I *think* is 380 off the top of my head). Any thoughts on WLP300? Something else, better?

~widget

I've had some pretty good beers using 300. You are correct, 380 is Bavarian Hefe IV.
300 is crazy versatile in that you can alter the flavor profile profoundly when you fermenet between 60-75°F.

[brewinhard]

Which yeasts do you guys like to use? I've been working on creating a Bavarian Hefe (trying to close in on Franziskaner) and haven't been able. As a matter of fact, this style has been a big disappointment for me.

Using White Labs Bavarian IV (which I *think* is 380 off the top of my head). Any thoughts on WLP300? Something else, better?

~widget

My favorite one is WY 3068. It is a hard fermenter and produces a nice balance between banana and clove with a good fermentation temp. It is a huge top cropper so have your fermcap or blow-off tube ready!

[spiderwrangler]

I've been working on creating a Bavarian Hefe (trying to close in on Franziskaner) and haven't been able. As a matter of fact, this style has been a big disappointment for me.

What are you getting vs. lacking?