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Hefeweizen Recipe

Hefeweizen

Weiss beers, which are made up of more than 50% wheat, have a strong presence of banana and clove in the aroma and flavor, as well as vanilla or bubblegum.
Cook Time: 1 hour
Course: Drinks
Cuisine: German
Keyword: Hefeweizen
Servings: 5 gallons
Calories: 176kcal

Ingredients

MALT/GRAIN BILL

  • 4.5 lb Pilsner (1.7 SRM)
  • 4.5 lb White wheat malt (3.5 SRM)
  • 8 oz Munich malt (10.0 SRM)
  • 8 oz Dextrin malt (1.4 SRM)

HOPS SCHEDULE

  • 0.5 oz Hallertauer [4.2% AA] at first wort hop (8.1 IBUs)
  • 1 oz Hallertauer [4.2% AA] at flame-out/whirlpool (3.4 IBUs)
  • 1 oz Lemondrop [3.2% AA] at flame-out/whirlpool (2.6 IBUs)

YEAST

  • White Labs WLP320 American Hefeweizen

Instructions

  • Mash for 60 minutes, or until the conversion is complete, at 153°F (67°C).
  • Boil for 60 minutes following the hops schedule.
  • Pitch the yeast and ferment at 68°F (19°C) for 2-3 days, then gradually raise the temperature to 74°F (23°C) by the end of fermentation to ensure complete attenuation.
  • Consume fresh after packaging at 2.7 volumes of CO2.

Video

Nutrition

Calories: 176kcal | Carbohydrates: 14g | Protein: 2g | Sodium: 16mg | Potassium: 110mg | Calcium: 16mg | Iron: 0.1mg
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