Mash Schedule: Multi-Rest Infusion / Batch Sparge Heat 2.75 gal water @ 136.0F to obtain a mash temperature of 125.0F. Personally I like the banana flavor, so I tend to use the WPL 300. (Those Germans are so strict!) While you might consider adding some other malts to develop bready flavors or body, I … Recipes: Hefeweizen More recipes here. The style guidelines state you can use up to 70% wheat malt. You need to decide what flavors you want in your Hefeweizen. Malt: 4.6 lbs 2-row malt 4 lb White Wheat Malt Hops: 0.25 ounces Hallertau (90 min) 0.75 ounces Hallertau (40 min) 1.1 ounces Tettnanger (25 min) 0.8 ounces Tettnenger (Boil end) Yeast: WLP380 - Hefeweizen IV Yeast. The lower temperature produces a cleaner flavor. Dry Malt Extract - Wheat - US malt. Boil the hops with the extract for 60 minutes. You probably won’t get the cloudiness you would get in the German varieties using American ale yeast. Method: Extract Style: Weizen/Weissbier Boil Time: 60 min Batch Size: 5 gallons (fermentor volume) Pre Boil Size: 3 gallons Pre Boil Gravity: 1.088 (recipe based estimate) Efficiency: 35% (steeping grains only) Source: Homebrewtalk - HOOTER Calories: 175 calories (Per 12oz) Carbs: 17.9 g (Per 12oz) A common hefeweizen recipe would be 50 to 70% wheat malt, 30 to 50% Pilsner malt, and 0 to 5% light colored dextrin malt. 6.6lbs LME Wheat extract 0.85 oz Tettnager hop pellets (4.5%AA), 60 minute addition WLP300 Hefeweizen Ale yeast. The boiling temperature is about 200 F in Denver.). The apricot flavor was very strong and tasted great in a 1 ounce taster. This Southern German (Bavarian) wheat ale is incredibly simple to make, but has great complex flavors. This beer should ferment out rather quickly and be ready for the … It took several months to finish the case of beer. From White Labs you can choose Hefeweizen (WPL300), American Hefeweizen (WPL 320), Bavarian Weizen (… I’ve been making my own beer and wine for many years. Boil the beer for at least 60 minutes. The beers are much better now, and I often supply my neighborhood with free beer! The recipe's view count is incremented when someone views the recipe at your site. Hefeweizen. The hops in the beer are almost non-existent. Mashed in at 114 F for ferulic acid (a precursor for the molecule that gives the spicy clove character) using 2 qrts of water per pound of grain. The amount of fruit you add really depends on how much fruit flavor you want to add. Belgian Witbiers (white beers) are similar to the German Hefeweizen style. Updates to the recipe automatically flow through. My basement is a constant 65F, and I’ve always been pleased with the results. The German Weissbier (wheat beer) is an excellent style for home brewers to emulate because many commercial versions are presented with yeast in suspension, “mit hefe”, the same as naturally conditioned beer made at home! Make sure you subscribe! It is a great hobby! Tettnang hops. You might even want to boil for 90 minutes to reduce the DMS levels as much as possible. The beer should have little to no hop aroma or flavor. Personally I like a hint of flavor from the fruit, not overwhelming fruit. Some Hefeweizens have a clove-like flavor, while others have a citrus or strong banana flavor. You can also use American ale yeast for the American variety. (In Colorado, I try to boil the beers longer because of the higher altitude – as much as 90 minutes. The recipe is brain dead simple and is often listed as a beginner recipe. They also add coriander and orange peel in the last 5-15 minutes of the boil as well as some flavor or aroma hops not used in the German Hefeweizens. : 1.049 IBUs: 12-14. Here's a traditional German hefeweizen from Hacker Pschorr. WPL 351 and WPL 380 will accentuate the clove flavor. Belgian Witbiers use a special yeast that ferments crisp with a little tartness to it. There are several wheat beer yeasts and each will produce a very different Hefeweizen. If you ferment the fruit during the primary fermentation, the yeast will chew through your fruit leaving little fruit character. Chill quickly to pitching temps and add yeast starter. https://blog.eckraus.com/paulaner-hefe-weizen-clone-recipe-extract-all-grain I add a bit of Crystal 20L to give the beer slight sweet flavor, but you can omit the Crystal malt to keep it simple. Hefeweizen is a very easy beer, and lends well to experimentation! My first few beers were horrible. You don’t want the beer to darken too much. A full 12 ounce beer of the strong flavor was difficult to stomach. I recently even tried a mandarin orange Hefeweizen. 2. You will want to ferment the beer on the lower end of the temperature range for the yeast (60F – 65F). I went with a simple grist of 50% pilsner and 50% wheat malt. According to Designing Great Beers by Ray Daniels, some of the older recipes dispensed with the hops all together. I would not recommend eliminating the hops however, since the hops provide an antiseptic quality which prevents bacterial infections. Weissbier Extract homebrew recipe. I’m just as guilty, and usually fruit a portion of the beer. It is supposed to be a pale straw color. If you like experimenting, I think the banana flavors play well with other fruits. If you decide to go the extract route, make sure you do a full wort boil. [CDATA[ // ]]> New articles are out regularly and new videos come out every week. This blog is everything about beer, wine, cider, mead and other spirits. To make a true German version, you need to add at least 50% wheat malt by law. Danstar Munich Wheat Yeast homebrew yeast. The WPL 300 yeast will produce more banana flavors and the Hefeweizen which is traditionally associated with the German variety. The recipe is usually 50-50 wheat malt and either pilsner or 2-row malt. http://www.homebrewtalk.com/f70/simple-hefeweizen-186432/. If I could ferment at a cooler temperature I’d try it. The reason is the fruit puree is less likely to contain any unwanted organisms. Hefeweizen translates to wheat with yeast (mit hefe), since the beer is traditionally cloudy. The cloudiness comes from the unfiltered yeast. Here is my basic wheat to get you started: EASY SUMMER WHEAT Batch size: 5 gallons O.G. CaraHell - DE malt. There is actually quite a bit of variety for hefeweizen yeast. I think one of the most important factors in making a Hefeweizen is your choice of yeast. Lately it seems Hefeweizen is the new beer playground for fruit. I think since the recipe is so simple, people feel the need to play with it. I live in Denver, Colorado. I think the citrus and banana flavors mix well with other fruits. The beer has a light mouth feel, which is why it makes a great summer selection . https://blog.eckraus.com/paulaner-hefe-weizen-clone-recipe-extract-all-grain Paste the following into your website / publishing platform: Recipe costs can be adjusted by changing the batch size. There are several wheat beer yeasts and each will produce a very different Hefeweizen. All Grain Plus Extract homebrew recipe. This will result in a slightly crisper flavor and much higher flocculation. Some Hefeweizens have a clove-like flavor, while others have a citrus or strong banana flavor. Tettnang hops. The Krystal is a filtered Hefeweizen for “crystal clarity”. I started making beer when I was in college (mostly because the drinking age in the United States is 21). Bavarian Hefeweizen Recipe supplied by: Richard Ellis, Brewmaster at Sudwerk Privatbrauerie, Sacramento, CA All Grain version. (adsbygoogle = window.adsbygoogle || []).push({}); One of the best summer beers you can make is Hefeweizen. Danstar Nottingham homebrew yeast. So there you have it. Let me know how your’s turns out and what experiments you try. You can use German varieties, but I really think the yeast is what makes this beer. I use an ounce of Hallertau per 5 gallon batch for bittering (4% AA). In fact it gave me a stomachache. //