Weizen/Weissbier Recipe - O Chefeweizen

Recipe Info

Recipe Image

O Chefeweizen

by on
All Grain
11.5 Gallon(s)
12 Gallon(s)
75 min
Version 2 of my wheat beer progression, coming with the Portuguese handle this time. I'm going to increase the wheat contribution of the grain bill to over 50%, switch from german pilsner to belgian, and switch from Munich 20L to aromatic malt; El Jefeweizen was a solid start, but I'm looking for a touch of malt flavor and more phenolic in the aroma and flavor. I'm going 1 degree warmer on the mash to increase dextrins for more viscosity on mouthfeel. To increase the fruit contribution, I'm going to add 0.25oz to the boil and 0.5oz of orange peel to the secondary. Grain choices are: Great Western White Wheat for base malt, Belgian Pilsner for additional points/color/flavor, and Aromatic malt for color and malt flavor. Hop choices are: CTZ for bittering since I have it left over, Saaz for flavor and aroma Yeast choices are: Wyeast 3068 for tradition and will try WLP380 as my other strain Water profile: Ca 90 ppm, Mg 11 ppm, Na 16 ppm, SO4 82 ppm, Cl 53 ppm, HCO3 0 ppm

This recipe was cloned from El Jefeweizen.


% lb fermentable ppg   L   usage  
49% 10 White Wheat - US 40
40% 8 Pilsner - BE 36
2% 0.5 Aromatic Malt - US 35
9% 1.75 Rice Hulls - US 0
20.25 lb


oz variety type usage time AA   IBU  
0.5 Columbus Pellet Boil 60 minutes 15.0 12.2
0.5 Saaz Pellet Boil 15 minutes 3.8 1.5
0.5 Saaz Pellet Boil 5 minutes 3.8 0.6
1.5 oz IBUs calculated using the Tinseth formula


name attenuation  
Wyeast Weihenstephan Weizen 3068 75%
White Labs Hefeweizen IV Ale WLP380 76%

Other Stuff

amount unit name usage
0 each Gypsum Mash
0 each Calcium Chloride Mash
0 each Lactic Acid Mash
0.1 oz Coriander Flame Out
0.1 oz Orange or Lemon peel Flame Out

Mash Steps

type heat temp °F time
Acid Rest Infusion 113 20 minutes
Saccharification Rest Direct Heat 153 60 minutes

Special Instructions

  1. 4.1g Gypsum and 2.3g CaCl leading in to Ferulic Acid Rest @ 113F for 20min
  2. Add 3.5mL Lactic at end of Acid Rest and then heat to Mash temp
  3. 4.7g Gypsum, 2.6g CaCl, and 3.5mL Lactic in Sparge
  4. Mash @ 153F with pH of 5.45, Sparge @ 170F
  5. 75 minute boil
  6. Add coriander and orange at whirlpool, 180F, for 20 minutes

Tasting Notes (0)

There aren't any tasting notes logged yet


Brewdog333I think your overthinking it. And over spicing........ Brewdog333
11/12/2017 5:59 AM
CheeseNipsI'm definitely overthinking it. I was reading about Belgian brewing tradition and that has inspired me to spice my beers in a subtle way, less than 1 tsp per 5 gallons, so I will go down that route with this one.
11/12/2017 2:56 PM
Brewdog3333 tsp tangerine zest in my New Moon recipe is perfect for citrus flavoring. 3 tsp coriander seems a bit much, so I cut it back to 2 tsp. That is my own personal tastebuds talking, but New Moon tastes better than Blue Moon or Shocktop. Also the more citrus you use- remove the irish moss or whirflock tablets. And ask yourself.... are you brewing for clarity or flavor? I choose flavor at all cost. Brewdog333
11/12/2017 7:25 PM
CheeseNipsYes, irish moss needs to go, so I've dropped it. I'm tempted to whirlpool the coriander rather than boil it to make the flavor more subtle. Thanks for the input.
11/13/2017 4:14 PM

Recipe Facts

O Chefeweizen
11.50 Gallons Liters
12.00 Gallons Liters  @  75  min
4.4° SRM
14.3 IBU (tinseth)
5.1% ABV
174 per 12oz
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