Got it today...still no idea what you're on about!
Brewing considerations for the enhancement of clove flavors
The phenolic compounds 4VG and 4VP have a pleasant spicy /clove like flavor when present in the right concentrations. At too high concentrations the taste can become medical / hard or rough. The normal 4VG concentration in Weissbier ranges from 0,5 to 3,5 mg/l. The odor threshold for 4VG in Weissbier is about 0,8 to 1mg/l. Concentrations above 2 mg/l are perceived strongly.
The promotion of the clove flavor is achieved through sufficiently long cytolysis at an enzymatic optimum temperature of 45 °C. At this temperature the ferulic acid is released from arabinoxylane (ferulic acid rest). This reaction has a high optimal pH range above a normal mash pH. For this reason, rather than increasing the mash pH, a longer rest is chosen. PH adjustments of the mash are typically undertaken after the ferulic acid rest. Typical rest times that promote glove flavor are in the order of 10 – 25 min. This can lead to 4VG concentrations of 1,5 to 2,5 mg/l. A low mash in temperature combined with a slow heating rate through the ferulic acid rest temperature range can already produce perceptible clove flavours above 1mg/l [Her05].
Does that help?
Edit: Glove flavour. hahaha