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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

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.

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.

Do you recommend WLP300? It sounds like it provides a more balanced flavour profile than the WLP380.

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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I have only used wyeast 3638 barvarian wheat. Someone else might be able to chime in on those yeasts

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

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.

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.

Thanks Chris - I lean toward dry yeasts as well, so I think I'll give the WB-06 a try.
Lisa

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.

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.

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.

Base malts split even. But 4% oats and 1.5% carapils

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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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!

That sounds good, let us know how it turns out!


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