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).