German Wheat/Hefeweizen

Courtesy of Beer & Wine Hobby Woburn, Massachusetts

(5 gallons/19 L, partial mash)

OG = 1.050   FG = 1.012 IBU = 11   SRM = 5   ABV = 5.3%

A well-brewed Bavarian hefeweizen is one of the finest beers to enjoy on a warm summer day while the barbecue is going. Choosing a proper Bavarian hefe yeast and keeping fermentation temperatures in the appropriate range are key to proper banana (esters) and clove (phenolics) elements. Using a softer water profile can help keep the flavor profile more fluffy. Also, a slightly higher carbonation level can help achieve that goal.

Ingredients

6.6 lbs. (3 kg) wheat liquid malt extract
1 lb. (0.45 kg) wheat malt
3 AAU Czech Saaz hops (60 min.) (1 oz./28 g at 3% alpha acids)
2.3 AAU German Hallertau hops (15 min.) (0.5 oz./14 g at 4.5% alpha acids)
1 tsp. Irish moss (15 min.) White Labs WLP300 (Hefeweizen Ale) or Wyeast 3068 (Weihenstephan Weizen) or Safbrew W-06 yeast
3⁄4 cup corn sugar (if priming)

Step by step

Crush the grains and place in a muslin bag. Add 2.25 gallons (9 L) of cool water to your brew kettle and heat to 155 °F (68 °C). Add the muslin bag and steep for 30 minutes. Adjust the heat as needed to maintain the temperature. After 30 minutes, remove the kettle from the burner. Discard the muslin bag and add the malt extract slowly while stirring. Ensure the malt extract is completely dissolved before placing the kettle back on the burner to avoid scorching. Heat the kettle to a boil. Add hops and Irish moss as indicated. While boiling, sanitize your primary fermenter and add 2 gallons (8 L) of cold water.

When the boil is complete, chill the hot wort to 70–80 °F as quickly as you can and add it to the fermenter. Top up the fermenter with cold water to the 5-gallon (19-L) mark and stir the wort vigorously to oxygenate. Once the wort is between 68–72 °F (20–22 °C) take a gravity reading and pitch the prepared yeast into the wort.

Ferment at 68–72 °F (20–22 °C) until fermentation is complete, approximately 10–14 days. Bottle or keg as normal.