Name: Annie's Tap Houses Annie’s Homestead Hefeweizen Recipe
Cook time: 2 h
Total time: 2 h
Yield: 10 servings
Cuisine: German
Ingredients: 4 cups Pale Malt; 2 cups Wheat Malt; 1 oz Hallertau Hops; 1 packet Weihenstephan Yeast; 5 liters Water; to taste Clove (optional)

Lighter take on a traditional Bavarian hefeweizen with hints of banana & clove.

Stone’s Throw Hefeweizen

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Annie’s German-style hefeweizen is a creamy pale old style Bavarian Hefeweizen. It produces a hint of clove aroma and a pronounced fruity flavor profile. Brewed in strict accordance with the Bavarian Law of Purity of 1516.

In a large brew kettle, heat 5 liters of water to approximately 160°F (71°C).

Mashing the Grains

Once the water has reached the desired temperature, add 4 cups of pale malt and 2 cups of wheat malt to the kettle. Stir gently to prevent clumping.

Adding the Malts

Allow the grains to steep in the heated water for about 60 minutes, maintaining the temperature around 150°F (65°C).

Mashing Process

After mashing, sparge the grains with additional hot water (around 170°F or 77°C) to extract sugars, and collect the wort in a fermentation vessel.

Sparging

Bring the collected wort to a boil and add 1 oz of Hallertau hops. Boil for 60 minutes, maintaining a rolling boil.

Boiling the Wort

After the boiling process, cool the wort as quickly as possible using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Rehydrate the Weihenstephan yeast according to package instructions and add it to the wort. Seal the vessel with an airlock.

Fermentation

Allow the beer to ferment in a dark, cool place for about 1-2 weeks, until fermentation has completed.

Conditioning

Once fermentation is complete, siphon the beer into sanitized bottles, adding a small amount of sugar if you prefer carbonation. Cap the bottles.

Bottling

Let the bottled beer age for at least 1-2 weeks before consuming to enhance flavor.

Aging

Serve chilled and enjoy the creamy pale Bavarian Hefeweizen with a hint of clove aroma and a fruity flavor profile.

Serving

Pale Malt

Wheat Malt

Hallertau Hops

Weihenstephan Yeast

Water

Clove (optional)

Annie’s Homestead Hefeweizen

Milk Stout

Jeremia Nosnho Brewing Company

Ranch Horse

Feisty Annie

Scotch Ale

Scotch Ale is the pride of Great Falls, MT embodying the spirit, history, and allure of Montana. Rich and complex, this ale combines the malt flavors of toffee, dark chocolate, caramel, and molasses with a subtle hint of cherry smoke.

Annie's Sandhills Scotch Ale

Make Annie’s Homestead Hefeweizen Recipe in just 2h . Annie’s German-style hefeweizen is a creamy pale old style Bavarian Hefeweizen. It produces a hint of clove aroma and a pronounced fruity flavor profile. Brewed in strict accordance with the Bavarian Law of Purity of 1516.

Annie’s Homestead Hefeweizen Recipe

Descriptors

Tasting Notes

Food Pairings

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