Add the rest of the grain and maintain that temperature for a period to allow the Maltase to split the now existing Maltose into Glucocse.Now water is added, cooling the mash down to 45C.The grain bill is split 50:50 and the first half is then mashed.The “Herrmann Verfahren” enhances the production of Glucose via Maltase, which is most active at 38C and denatures above 62C. During a regular mash only 10% of Glucose and 90% Maltose are formed. Formation of these esters requires Glucose. These esters are mainly responsible for what is known as the “banana aroma” in Wheat Beers. ![]() In his paper, Markus Herrmann (TU-Munich, Weihenstephan) describes a mash schedule better suited for wheat beers to enhance the formation of Ethyl Acetate and Isoamyl Acetate.
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