Hefeweizen Recipe
- Lisa J
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- Name: Lisa James
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Hefeweizen Recipe
I'm on the hunt for a good, true to style Hefeweizen recipe. All grain, 5-6 gallon. Any particularly outstanding ones you could recommend?
Cheers,
Lisa
Cheers,
Lisa
On Tap at The Frisky Lemur Pub: Pumpkin Spice Ale; Frisky Lemur IPA; ESB; CranApple Cider; RazBerliner
Fermenting/Conditioning/Bottled: Joyeux Noel Holiday Spiced Ale; NEIPA
On Deck: Altbier; NEIPA; Oatmeal Stout
Fermenting/Conditioning/Bottled: Joyeux Noel Holiday Spiced Ale; NEIPA
On Deck: Altbier; NEIPA; Oatmeal Stout
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- Name: Ken McCulloch
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Re: Hefeweizen Recipe
I typically use a 50/50 between Pilsner and wheat. I use saaz for bittering to about 15 ibu. This style is dependent on what yeast you use and controlling the Fermentation temperature. fermentation temp will dictate what flavours you get. Cooler temperatures bring out more clove while warm gives more banana generally. This style is about balance so you don't want just clove or banana , bubblegum, a balance of theses flavours is best imo.
- Lisa J
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Re: Hefeweizen Recipe
Do you recommend WLP300? It sounds like it provides a more balanced flavour profile than the WLP380.kenny10 wrote:This style is dependent on what yeast you use and controlling the Fermentation temperature. fermentation temp will dictate what flavours you get. Cooler temperatures bring out more clove while warm gives more banana generally. This style is about balance so you don't want just clove or banana , bubblegum, a balance of theses flavours is best imo.
On Tap at The Frisky Lemur Pub: Pumpkin Spice Ale; Frisky Lemur IPA; ESB; CranApple Cider; RazBerliner
Fermenting/Conditioning/Bottled: Joyeux Noel Holiday Spiced Ale; NEIPA
On Deck: Altbier; NEIPA; Oatmeal Stout
Fermenting/Conditioning/Bottled: Joyeux Noel Holiday Spiced Ale; NEIPA
On Deck: Altbier; NEIPA; Oatmeal Stout
- amartin
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Re: Hefeweizen Recipe
Yeah, there's no need to do anything complicated for that, half and half with a small bittering addition is fine. Get a hefe yeast and try to keep the temperature steady around whatever is recommended for it. Probably low to mid 60s is good.
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- Name: Ken McCulloch
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Re: Hefeweizen Recipe
I have only used wyeast 3638 barvarian wheat. Someone else might be able to chime in on those yeasts
- KB1138
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Re: Hefeweizen Recipe
I've used 3068 a few times. I found it comes out best if you let in condition in the bottle for 6 weeks or so. Can be a bit of a banana bomb without temp control
On tap: Hopped Mead, ESB, Schwazbier
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout
- sheppard107
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Re: Hefeweizen Recipe
I second the 50:50 pilsner & wheat grain bill. I made a couple of batches this summer that were some of the tastiest beers I've made. I'm a dry yeast guy so I used WB-06. Fermented at around 19C and ended up with a nice balance of clove and banana.
ON TAP: Crazy Corvid English Pale Ale, Unlucky Sunday Rye Stout
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IN PROGRESS: Snowy Mountain Pale Ale
BOTTLED: n/a
IN PROGRESS: Snowy Mountain Pale Ale
- Lisa J
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Re: Hefeweizen Recipe
Thanks Chris - I lean toward dry yeasts as well, so I think I'll give the WB-06 a try.sheppard107 wrote:I'm a dry yeast guy so I used WB-06. Fermented at around 19C and ended up with a nice balance of clove and banana.
Lisa
On Tap at The Frisky Lemur Pub: Pumpkin Spice Ale; Frisky Lemur IPA; ESB; CranApple Cider; RazBerliner
Fermenting/Conditioning/Bottled: Joyeux Noel Holiday Spiced Ale; NEIPA
On Deck: Altbier; NEIPA; Oatmeal Stout
Fermenting/Conditioning/Bottled: Joyeux Noel Holiday Spiced Ale; NEIPA
On Deck: Altbier; NEIPA; Oatmeal Stout
- Keith
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Re: Hefeweizen Recipe
I brewed a wheat with bitter orange peel and coriander. Fermented with us04 to get a fruity character. Worked extremely well. Will be brewing it again soon.
Brewer, Owner & Operator @ Ol' Biddy's Brew House
- Lisa J
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Re: Hefeweizen Recipe
Did you use a similar 50/50 wheat/pilsen grain bill, Keith? Once I nail down the base styles, I will be ready to experiment with some variations.Keith wrote:I brewed a wheat with bitter orange peel and coriander. Fermented with us04 to get a fruity character. Worked extremely well. Will be brewing it again soon.
On Tap at The Frisky Lemur Pub: Pumpkin Spice Ale; Frisky Lemur IPA; ESB; CranApple Cider; RazBerliner
Fermenting/Conditioning/Bottled: Joyeux Noel Holiday Spiced Ale; NEIPA
On Deck: Altbier; NEIPA; Oatmeal Stout
Fermenting/Conditioning/Bottled: Joyeux Noel Holiday Spiced Ale; NEIPA
On Deck: Altbier; NEIPA; Oatmeal Stout
- Keith
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Re: Hefeweizen Recipe
Base malts split even. But 4% oats and 1.5% carapils
Brewer, Owner & Operator @ Ol' Biddy's Brew House
- amartin
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Re: Hefeweizen Recipe
You need a proper weizen yeast to make a weizen, it's what makes it a weizen instead of just an American wheat ale. Orange Peel and oats and coriander would taste good too, but would be completely inappropriate for the style. It would be more like a Belgian witbier that way.
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- Lisa J
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Re: Hefeweizen Recipe
OK, so I think I will do this: for my first batch of Hefeweizen, I will use 50/50 wheat and pilsen, and try the WLP300 at the recommended temp to balance the banana and clove. I want this one to be as close to the style as possible (just to see if I can do it). Then I can play with it.
Thanks for all the info!
Thanks for all the info!
On Tap at The Frisky Lemur Pub: Pumpkin Spice Ale; Frisky Lemur IPA; ESB; CranApple Cider; RazBerliner
Fermenting/Conditioning/Bottled: Joyeux Noel Holiday Spiced Ale; NEIPA
On Deck: Altbier; NEIPA; Oatmeal Stout
Fermenting/Conditioning/Bottled: Joyeux Noel Holiday Spiced Ale; NEIPA
On Deck: Altbier; NEIPA; Oatmeal Stout
- amartin
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Re: Hefeweizen Recipe
That sounds good, let us know how it turns out!
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