Weizen/Weissbier Recipe - Hoffarts Hefeweizen v3.0 - Winner

Recipe Info

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Hoffarts Hefeweizen v3.0 - Winner

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All Grain
1.5 Gallon(s)
2.6 Gallon(s)
90 min
70%
Comments  Brew Sessions (0)
3rd time is the charm, right? Swapping Munich for CaraMunich and Tettnang for Perle. Adding in 15 minute Acid rest @ 114°F. Using WLP380 over WLP300.

This recipe was cloned from Hoffarts Hefeweizen.

Fermentables

% lb fermentable ppg   L   usage  
48% 1.5 White Wheat - US 40
Mash
48% 1.5 Pilsner - US 34
Mash
3% 0.1 CaraMunich I - DE 34
39°
Mash
3.1 lb

Hops

oz variety type usage time AA   IBU  
0.2 Perle Pellet Boil 60 minutes 4.5 11.1
0.2 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
White Labs Hefeweizen IV Ale WLP380 76%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

type heat temp °F time
Acid Rest Infusion 113 15 minutes
Saccharification Rest Infusion 153 60 minutes
 

Special Instructions

  1. Ferment at 68°F for more banana flavors

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

Brewdog333
Brewdog333Try fermenting between 70 and 75 for more banana flavor. Lower than 68 will give you the clove-like flavor you have now. I love a good hef. Cheers!
7/26/2018 6:24 PM
brewmasterbryan
brewmasterbryanBrewed this right at 68°F and the clove/banana had a fantastic balance. Last time, I did 66°F and had just clove, but there were many other issues with that last one. This batch was fantastic!
7/26/2018 6:53 PM

Recipe Facts

Hoffarts Hefeweizen v3.0 - Winner
Weizen/Weissbier
1.50 Gallons Liters
2.60 Gallons Liters  @  90  min
1.053
1.013
6.0° SRM
70%
11.1 IBU (tinseth)
0.21
5.2% ABV
178 per 12oz
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