Weihen-not Hefe

(5 gallons/19 L, all-grain)
OG = 1.051 FG = 1.011 IBU = 13 SRM = 5 ABV = 5.5%
While I was going for a Weihenstephaner Hefe Weissbier clone with this beer, I found that using just wheat and Pilsner malt lacked the malt depth when compared to the original, even when I double decocted the mash. I added some dark Munich malt and melanoidin malt to try to coax a layer of complexity that the original German hefeweizen displays. I also adjusted the hops from a low alpha acid variety, Hallertau Mittelfrüh, to the higher alpha German Magnum to minimize extraction of polyphenols considering the longer contact time with the wort.

Ingredients

5.5 lbs. (2.5 kg) German wheat malt
4 lbs. (1.8 kg) continental Pilsner malt
12 oz. (0.34 kg) dark Munich malt (9 °L)
4 oz. (0.11 kg) melanoidin malt Rice hulls (optional)
3 AAU Magnum hops (FWH) (0.25 oz./7 g at 14% alpha acid)
Wyeast 3068 (Weihenstephaner Weizen) or White Labs
WLP300 (Hefeweizen Ale) or Lallemand Munich Classic Wheat yeast
Priming sugar (if bottling)

Step by Step

This is a step infusion mash. Dough-in the crushed grains to achieve a mash temperature of 112 °F (44 °C) for ferulic acid development. Let rest for 20 minutes then raise the mash temperature to 152 °F (67 °C) for saccharification conversion. Rest at this temperature for 45 minutes then begin lautering. If you are using rice hulls, add them prior to starting your lauter. Once you begin your run-off into your kettle add the hops. If you are fly sparging, be wary of the specific gravity — or more specifically the pH of your run-off. If your specific gravity drops below 1.010, shut down the sparge and top off the kettle. Collect 6 gallons (23 L) of wort and boil for 60 minutes. After knockout, begin a whirlpool and let the wort spin down for 10 minutes. Chill the wort to 65 °F (18 °C), pitch an appropriate yeast starter (~1 qt./1 L) and aerate the wort thoroughly. Ferment at 68 °F (20 °C). Carbonate the beer to 3–3.5 volumes CO2.

Weihen-not Hefe

(5 gallons/19 L, extract only)
OG = 1.051 FG = 1.011 IBU = 13 SRM = 5 ABV = 5.5%

Ingredients

6.6 lbs. (3 kg) wheat liquid malt extract
0.5 lbs. (0.23 kg) Munich liquid malt extract
3 AAU Magnum hops (FWH) (0.25 oz./7 g at 14% alpha acid)
Wyeast 3068 (Weihenstephaner Weizen) or White Labs WLP300 (Hefeweizen Ale) or Lallemand Munich Wheat yeast
Priming sugar (if bottling)

Step by Step

Add 5.5 gallons (21 L) water plus malt extract to your kettle. When temperature of the kettle reaches about 180 °F (82 °C), add the hops. Now follow the boil, fermentation and packaging instructions in the all-grain recipe.