This all-grain recipe is a weißbier in the German tradition but it has a higher starting gravity and alcohol content than the BJCP weißbier standard. It is also a little more bitter.
We’ve found that the yeast is especially important for a Hefeweizen. This recipe uses White Lab’s Bavarian Weizen Yeast (WLP351).
If you are ever in San Diego, a visit to White Labs is truly worthwhile. They will often have three or four wheat beers on tap that are identical except for the yeast. The notes of banana and clove will vary with the yeast. For German style wheats we like the following:
- White Lab’s Hefeweizen Yeast (WLP300)
- White Lab’s Bavarian Weizen Yeast (WLP351)
- White Lab’s Hefeweizen IV Ale Yeast (WLP380)
- Wyeast’s Weihenstephan Weizen (3068)
Kayla’s Kitchen Hefeweizen
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
17.4 IBUs |
4.6865338 |
1.060 |
1.014 |
6.1 % |
|
Actuals |
1.052 |
1.011 |
5.4 % |
Fermentables
| Name |
Amount |
% |
| Pilsner (2 Row) Ger |
5 lbs |
45.45 |
| Wheat Malt, Ger |
5 lbs |
45.45 |
| Caramel/Crystal Malt - 20L |
8 oz |
4.55 |
| Oats, Flaked |
8 oz |
4.55 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Hallertau |
1 oz |
60 min |
Boil |
Pellet |
4.5 |
| Hallertau |
1 oz |
5 min |
Boil |
Pellet |
4.5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Irish Moss |
0.25 tsp |
10 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Bavarian Weizen Yeast (WLP351) |
White Labs |
75% |
66°F - 70°F |
Mash
| Step |
Temperature |
Time |
| Protein Rest |
133°F |
30 min |
| Saccharification |
152°F |
45 min |
| Mash Out |
170°F |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
4 days |
67°F |
| Secondary |
10 days |
67°F |
| Aging |
30 days |
59°F |
Notes
| This recipe has been our “go-to” for a wheat beer that brings memories of Munich. |
We save some of our spent grains by placing a cup of wet spent grains in a baggie and freezing it. This will keep the grains in good shape until you bake with them. Just take out a baggie and thaw it in the refrigerator overnight for a cup of spent grains.
The spent grains leftover from this beer are especially good in our Spent Grain Bread recipe. They also work well in the Spent Grain Pizza Dough and Spent Grain Dog Biscuits.
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