Brew Hoppy

Wheat Beer
Like a Monk
Why Wheat?
- Cloudy (if you want it to be)
Protein rest at 122° F
Nonfloculating yeast

-Foam
6 points on a Polish scoresheet

- Texture
Earthy
Crisp
Bready
Wheaty
Which yeast?
- Lager
- American/English Ale
- Witbier
- Trappist/Abbey
- German Weiss
Wheat Beer Flavor Study
David Logsdon-Wyeast Laboratories, David Bryant-
BSI, Larry Nielsen-Microanalytics

Grain bill – 10.58 – 14 IBU

Two row pale 50%
Malted wheat 21%
Unmalted wheat 21%
Munich 10L 6%
Crystal 60L 2%
Mash schedule
122º 30 minutes
144º 30 minutes
152º 30 minutes
155º 20 minutes
170º mashout
Wyeast Strain Source

1214 Belgian Ale Chimay

3787 Belgian High Gravity Westmalle
3522 Belgian Ardennes Achouffe
3333 German Wheat Weihenstephan
3068 Weihenstephan Weihenstephan (68)
1010 American Wheat Widmer
1762 Belgian Abbey Rochefort
3463 Forbidden Fruit Hoegaarden
3942 Belgian Wheat De Dolle
3944 Belgian Wit Hoegaarden Wit
3638 Bavarian Wheat Weihenstephan
3864 Canadian Belgian Unibroue
3538 Leuven Pale Ale Corsendonk
 Isoamyl alcohol/isoamyl acetate

200
180
160
140
120
counts

Series1
100
Series2
80
60
40
20
0
1 2 3 4 5 6 7 8 9 10 11 12 13
sam ple #

# yeast isoamyl GC-O Isoamyl GC-O flavor

type acetate value alcohol value panel

normalized normalized
1 Belgian Ale Yeast 87.4 1537 184 712 strong banana
2 Trappist High Gravity 33.5 1413 90 682
3 Belgian Ardennes Yeast 27.3 1102 73 1054 banana
4 German Wheat Yeast 20.4 846 120 1515 banana
5 Weihenstephen Weizen Yeast 60.3 1946 104 1293 strong banana
6 American Wheat 31.1 1584 94 1896
7 Belgian Abbey Yeast II 44.3 2197 99 1856
8 Forbidden Fruit Yeast 47.2 694 177 1153
9 Belgian Wheat Yeast 32.9 527 124 664 banana
10 Belgian Whitbier Yeast 36.2 1062 115 591
11 Bavarian Wheat Yeast 52.9 1213 131 1563 strong banana
12 Canadian/Belgian Style Yeast 26.2 998 109 1198
13 Leuven Pale Ale Yeast 27.9 835 85 449 banana
# yeast type 4-vinyl GC-O 4-vinyl flavor panel:
guaiacol value: phenol selected aromas
4-vinyl from overall
guaiacol beer evaluation
1 Belgian Ale Yeast 380 4780 46.0 clove, spicey
2 Trappist High Gravity 340 2955 75.0 spicy
3 Belgian Ardennes Yeast 310 5216 no value clove, spicey
4 German Wheat Yeast 34 419 2.9 clove, spicey
5 Weihenstephen Weizen Yeast 7.5 973 < clove
6 American Wheat 2.7 0 0.2 none
7 Belgian Abbey Yeast II 6.0 0 0.6 none
8 Forbidden Fruit Yeast 42 1016 0.4 clove, spicey
9 Belgian Wheat Yeast 56 838 1.2 spicy
10 Belgian Whitbier Yeast 5.5 0 < spicy
11 Bavarian Wheat Yeast 12.5 571 0.3 spicy
12 Canadian/Belgian Style Yeast 115 830 2.0 clove, spicey
13 Leuven Pale Ale Yeast 40 1030 3.5 clove, spicey

4-vinyl guaiacol level

400
350

300
counts (1000)

250
200
150

100
50
0
1 2 3 4 5 6 7 8 9 10 11 12 13
sam ple #
4-vg rest and intensity of flavor notes
Time 0 minutes 10 minutes > 25 minutes
Phenolic 1.2 2.1 3.3
Fruity-estric 4.1 3.4 2.6
Yeasty 1.8 2.6 2.8
Fermentation temperatures, length
Westmalle Pitched at 18-19°C (64-66°F)
rises to 20°C (68°F), 5-6 days
Achel Pitched at 17-18°C (63-64°F)
rises to 22-23°C (72-73°F), 7-8 days
Westvleteren Pitched at 20°C (68°F)
rises to 28-29°C (82-84°F), 6 days
 Cooling in 24h to 18°C when:
30 App. Extr. = limit extr.

25
Centrifugation
and transfer to
+/- 18°Plato
maturation
20
°C - °Plato

15

10

5
+/- 1.8° Plato
(indicative)

0
0 2 4 6 8 10 12 14 16

-5
Time (days)
- Fermentation: 4-6 days
- Maturation: 8-12 weeks
- Bottle conditioning: 12 days
- Further time in cellar: No minimum
Beer sold from brewery no earlier than 11 weeks after brewing
En el mercado Argentino se suelen conseguir levaduras como la
SAF-04 y SAF-05. Cual seria la mejor manera de trabajar estas
levaduras a la hora de realizar un estilo trapense?

In the Argentine market are usually achieved yeast as SAF-04 and

SAF-05. What would be the best way to work these yeast when
making Trappist style?

¿Cuáles serían los tips más mportantes al momento de diseñar

una cerveza de estilo belga? básicamente, tips sobre agua,
maceración, cocción, inoculación, fermentación, embotellado.
Gracias!

What would be the most important tips when designing Belgian

style beer? Basically, tips about water, mashing, boiling,
inoculation, fermentation, bottling.
- Mash for attenuation. Use a single-infusion mash between 146
and 149 °F (63 to 65 °C).

- Use sugar for 10 to 20% of grist. Use the right sugar.

- Spice with care, if at all.

- Pick a yeast with the flavor characteristics you want.

- Don't be afraid of higher fermentation temperatures, pitching

lower than the low end of the recommended temperature range
and allowing the temperature to rise throughout fermentation.

- Allow for longer-than-average secondary fermentation and

further long cold conditioning before bottling.

- Bottle-condition, re-yeast when bottle-conditioning, and

condition to high levels of CO2 in a warm room. Let the beer
continue to condition at a cooler temperature after it has
carbonated.
Why Hops?
- Bitterness
- Foam
- Texture
- Aroma
- Flavor
Old World?
New World?
Both Worlds?
What’s different?

-Geraniol
Examples: Bravo, Cascade, Chinook,
Mosaic

-4-methyl-4-mercapto-2-pentanone
Examples: Citra, Cascade, Chinook
Simcoe
www.hopunion.com/aroma-wheel
Source: Hop Aroma Compendium, Joh. Barth & Sohn
Es un punto importante para los cerveceros principiantes controlar PH
del macerado y agua de lavado? ¿De que manera impacta el no
hacerlo? ¿Como recomienda controlarlo?

For beginners brewers, is an important factor controlling the PH in the

mash and sparge water? What is the impact of not doing it? How should
control it?

Lower: calcium chloride or calcium sulfate. Raise: sodium bicarbonate

or calcium carbonate.

Teniendo en cuenta el panorama actual de la cerveza artesanal ¿se

anima a hacer una prediccion sobre que podemos esperar en un futuro
proximo?

Given the current landscape of craft beer. Could you make a prediction
about what we can expect in the near future?