Hefeweizen Recipe
Weizens are a unique style of ale that originated in Bavaria. The lighter “Hefeweizen” is brewed with light colored malts and wheat. Because they are not filtered, weizens have a full mouthfeel and distinct malt characteristics. We brew this weizen with a traditional Bavarian yeast strain that imparts obvious notes of banana and clove.
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Ingredients
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Brewing Ingredients
Method
Brewing Directions
- 1
- 2
Steeping
Maintain the temperature for about 60 minutes to allow the conversion of starches to sugars.
- 3
Boiling
After mashing, bring the mixture to a boil. Add the Hallertau hops and boil for 60 minutes.
- 4
Cooling
After boiling, cool the wort quickly using a wort chiller or an ice bath.
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel, pitch the Bavarian yeast, and seal with an airlock. Allow it to ferment at around 18-22°C (64-72°F) for about 1-2 weeks.
- 6
Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of water, add it to the beer, and bottle it.
- 7
Carbonation
Cap the bottles and store them at room temperature for about 1-2 weeks for carbonation.
- 8
Enjoy!
Once carbonated, chill the bottles and enjoy your homemade Hefeweizen!
