Mark's German Hefeweizen Tap Handle

Batch 99

I just realized that my German Hefeweizen recipe has never been posted.  This is a staple at Sociables, and is always on tap.  It is well received by those folks who may not be into the hoppier ales I typically brew.  It has a very nice banana and clove nose that is typical of German hefeweizens.  It’s a pretty simple, traditional hefeweizen recipe and includes just a hint of Carastan malt to give it some complexity.

Typically, my wheat beers tend to have pretty crazy fermentations, but neither of these ales benefited from my traditional 4-5 day starter process. The wit starter only worked overnight, and the hefeweizen starter only ramped up for two days. So far, the wit is chugging along slowly, and I have blow-off tubes on the hefeweizen just in case it takes off in a big way. Both the German Hefeweizen and Friday’s Belgian Wit should be ready to keg up in about ten days, and then be drinkable a week or so after that.  Wheat beers are best enjoyed fresh:)

Here’s the recipe:

Mark’s Hefeweizen
15-A Weizen/Weissbier
Author: Mark Ranes
Date: 4/25/10

Size: 10.08 gal
Efficiency: 65.0%
Attenuation: 75.0%
Calories: 201.92 kcal per 12.0 fl oz

Original Gravity: 1.061 (1.044 – 1.052)
Terminal Gravity: 1.015 (1.010 – 1.014)
Color: 6.37 (2.0 – 8.0)
Alcohol: 5.97% (4.3% – 5.6%)
Bitterness: 15.5 (8.0 – 15.0)

Ingredients:
11.0 lb Pilsner Malt
11.0 lb Wheat Malt
2.0 lb Pale Malt(2-row)
1.0 lb Cara-Pils Dextrine Malt
0.5 lb Carastan
0.75 oz Northern Brewer (9.0%) – added during boil, boiled 60.0 min
0.25 oz Northern Brewer (9.0%) – added during boil, boiled 30.0 min
1 tsp Yeast Nutrient – added during boil, boiled 10.0 min
2000 mL White Labs WLP300 Hefewizen Ale

Collecting the Hefeweizen Wort

I nailed the OG today and hit exactly 1.061.

On a side note, I brewed barefoot today.  It’s foreshadowing the coming of summer here in California’s Central Valley.  Please remind me of that tomorrow evening when the latest big ‘ole storm hits:)

We’re hoping for nice weather by week’s end so we can host a TGIF next Friday afternoon.