Bavarian Hefeweizen
Hefeweizen · all grain
Hazy Bavarian wheat ale; banana and clove from the yeast.
- OG
- 1.050
- FG
- 1.011
- ABV
- 5.1%
- IBU
- 12
- SRM
- 4
- Batch
- 5 gal
Grain bill
| Malt | Weight | % |
|---|---|---|
| Wheat Malt | 5.00 lb | 50% |
| Pilsner Malt | 5.00 lb | 50% |
Hop schedule
| Hop | Weight | Time | Type |
|---|---|---|---|
| Hallertau Mittelfrüh | 0.75 oz | 60 min | boil |
Yeast
Process
- Mash at 152°F for 75 min
- Boil 90 min
- primary: 10 days @ 64°F
Notes
About half wheat, half pilsner. Mash a touch lower and let the yeast do the work. Skip the dry hop and any aroma hops — the yeast IS the aroma.
Brewer: Pitch slightly cool (62–64°F) and let it free-rise to support clove over banana.
Packaging: Bottle-condition with extra priming sugar — Bavarian wheat is highly carbonated (~3.0+ vols).
About this Hefeweizen
History
Hefeweizen is a wheat beer style originating in Bavaria, where wheat beers have been brewed since at least the medieval period. The Bavarian Weissbier tradition was closely regulated, with brewing rights often controlled by noble families until the style became more widely available in the nineteenth century. The style is associated with the BJCP Hefeweizen category, which describes a pale, refreshing wheat beer with distinctive banana and clove phenolic character derived from specialized yeast strains. Traditional Bavarian examples maintain a delicate balance between fruity esters and spicy phenols, with minimal hop bitterness and a soft, bready malt backbone from the high proportion of wheat.
Technique
This recipe uses a single infusion mash at 152°F, a moderate temperature that balances fermentability with body, producing a beer with enough residual sweetness to support the yeast character without becoming cloying. The sixty-minute boil addition of Hallertau Mittelfrüh provides gentle bitterness and a subtle noble hop character without overwhelming the delicate wheat and yeast profile. Fermentation temperature is critical for developing the characteristic phenolic and ester profile; warmer temperatures in the 64-68°F range typically encourage more banana ester production, while cooler temperatures favor clove-like phenols. Minimal conditioning time is needed, as Hefeweizen is traditionally served young and cloudy, with yeast in suspension contributing to the hazy appearance and fuller mouthfeel.
Ingredient notes
The fifty-fifty split between wheat malt and Pilsner malt is traditional for Bavarian Hefeweizen, providing the protein content necessary for the style's characteristic haze and thick, long-lasting head. Hallertau Mittelfrüh is a classic Bavarian noble hop variety offering mild, herbal bitterness that complements rather than competes with the yeast-derived flavors. SafBrew T-58 is a dry yeast strain that produces moderate phenolic character, though it differs from traditional Weissbier strains in its attenuation profile and ester production. Authentic Hefeweizen typically relies on low-mineral water similar to Munich's soft water profile, which accentuates the smooth, rounded malt character and allows the yeast phenolics to remain prominent without harsh mineral interference.
Variations
Within the broader wheat beer family, Dunkelweizen uses Munich and darker malts for a richer, bread-crust character, while Weizenbock increases the gravity for a stronger, more malt-forward interpretation. Some brewers adjust the wheat-to-barley ratio, with higher wheat percentages producing a fluffier head and more pronounced wheat tartness, while lower ratios yield a more balanced, less assertive profile. Substituting a different Weissbier yeast strain such as Weihenstephan or Wyeast 3068 would produce more traditional banana and clove character compared to the T-58 used here. Commercial examples range from the restrained, lightly phenolic interpretations to those with pronounced bubblegum and banana ester profiles, reflecting different yeast strains and fermentation management.
When to drink & pairings
Hefeweizen pairs well with lighter fare such as salads, seafood, weisswurst, and mild cheeses, where its refreshing wheat character and moderate carbonation cleanse the palate without overwhelming delicate flavors. The style is traditionally served in a tall, narrow vase-shaped glass that showcases the hazy appearance and supports the substantial head formation. Serving temperature should be cool but not cold, typically around 45-50°F, allowing the yeast-derived esters and phenols to express themselves fully. This style suits warm-weather drinking and casual outdoor occasions, where its approachable character and visual appeal make it a versatile choice for both beer enthusiasts and those new to wheat beer styles.