Brewing a Decoction Mashed & Open Fermented Hefeweizen | Grain to Glass | Classic Styles

In this video, I brew a traditional decoction mashed and open fermented hefeweizen, which is a tough project! This video covers the recipe, the brew, the fermentation and the final tasting. This took two tries to get right and added 3 hours of work to my brew day, but was really quite fun. The resulting beer had some really interesting characteristics but probably is not as good as it could have been. However it was a fascinating experiment and a good test of my brewing capabilities.
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The recipe for 5.5 gallons is below, your efficiency may vary:

"Reinheitsge-WOT?""

5.4% ABV 15 IBU

6.5 lb Pilsner (50%)
6.5 lb Wheat malt (50%)
1 lb (0.45 kg) Rice Hulls added at mashout

HochKurz Double Decoction Mash (alternatively a 60 min 152 F (67 C) single infusion mash can be done):
1. Ferulic acid rest - 113F (45 C) - 15 min
2. Add 12 quarts boiling water
3. Beta Sacch. Rest - 145 F (63 C) - 90 min
4. Decoct 9 quarts thick mash, boil for 20 min, then add back in
5. Alpha sacch. Rest - 158 F (70 C) - 60 min
6. Decoct 8.5 quarts thick mash, boil for 20 min, then add back in
7. Mash out - 168 F (76C) - 15 min

Water (ppm): Ca: 44, Mg: 16, Na: 65, SO4: 51, Cl: 142, HCO3: 53

60 minute boil:
1oz (28g) Hallertau (3.0% AA) - 60 min

OG: 1.051

1 package Wyeast 3068 Weihenstephan Weizen

Ferment 65-68 (18-20 C) for 10 days, open fermenting first 3 days and then transfer to secondary.

FG: 1.010
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0:00 Intro and Welcome
0:10 Style Description and Approach
4:29 Recipe
11:12 Dough In, Ferulic Acid Rest and Infusion
13:30 Decoction 1 and Decoction Mashing Tutorial
18:41 Decoction 2
20:15 Mashout and Lauter
24:43 Boil
26:35 Fermentation Plan and Yeast Pitch
30:43 Fermentation Follow-Up
31:47 Pour and Tasting Notes
42:55 Outtakes
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#hefeweizen #weissbier #homebrew