Weissbier Recipe - Fall Hefeweizen

Recipe Info

Recipe Image

Fall Hefeweizen

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Gonna try for more clove on this one. Got lots of banana last time.

Fermentables

55% - Pale Wheat - DE
5.5
36
2
Mash
25% - Bohemian Pilsner - DE
2.5
38
1
Mash
5% - Carapils - DE
0.5
33
2
Mash
5% - Vienna - DE
0.5
37
4
Mash
10% - Rice Hulls - US
1
0
0
Mash

Hops

Hallertauer Mittelfrüh
1
Pellet
Boil
60 min(s)
3.8
14.5

Yeast

Wyeast Weihenstephan Weizen 3068
75%

Other Stuff

No other stuff in this recipe

Mash Steps

First Step
Direct Heat
110
15 min
Beta-Glucan Rest
Direct Heat
145
10 min
Saccharification Rest
Direct Heat
154
10 min
Saccharification Rest
Direct Heat
162
30 min
Mash-Out
Direct Heat
170
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

  • Brewdog333

    You'll get more clove from the yeast at cooler temperatures, 68 and lower. Fermenting warmer gives more of the banana notes

    9/1/2019 3:38:21 PM
  • StoneHarborJoe

    Good to know. Thanks. I am also going to do a mash rest at 110 deg which is supposed to produce ferulic acid. "The yeast use ferulic acid to produce 4-vinyl guaiacol, which is the phenolic (clove-like) flavor" (from a BYO article). I haven't put the mash steps in yet. I plan to brew this on Friday 9/6 and will let you know how it goes. I am also going to bottle condition the batch for a more authentic yeasty character. Cheers!

    9/2/2019 6:02:32 AM
  • StoneHarborJoe

    Good to know. Thanks. I am also going to do a mash rest at 110 deg which is supposed to produce ferulic acid. "The yeast use ferulic acid to produce 4-vinyl guaiacol, which is the phenolic (clove-like) flavor" (from a BYO article). I haven't put the mash steps in yet. I plan to brew this on Friday 9/6 and will let you know how it goes. I am also going to bottle condition the batch for a more authentic yeasty character. Cheers!

    9/2/2019 6:02:36 AM
  • Brewdog333

    I have brewed many hefeweizens and I usually ferment around 72. I like a little less clove character in mine. I also bottle condition for 4 weeks minimum, and use a little more than 50 percent wheat for that authentic German style. Cheers! Brewdog333

    9/2/2019 3:44:22 PM

Recipe Facts

Fall Hefeweizen
Weissbier
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.049 OG
  • 1.012 FG
  • 14.5 IBU (tinseth) Bitterness
  • 0.30 BG:GU
  • 3.4° SRM Color
  • 75% Efficiency
  • 4.8% ABV Alcohol
  • 164 per 12oz Calories
Clone This Recipe

Similar Homebrew Recipes

lager

Festbier
by Brand-X 3/27/2024 8:11:21 PM

PNW Blonde

Blonde Ale
by Sessionables 3/25/2024 10:53:33 PM

Munich Helles

Munich Helles
by BABrewing 3/25/2024 7:10:16 AM

Golden Oldie

Blonde Ale
by Brewer 127752 3/23/2024 12:15:28 PM
© 2024 by brewgr.com. All Rights Reserved.