Name: Ernie's Midtown Pubs German Hefeweizen Recipe
Cook time: 3 h
Total time: 3 h
Yield: 24 servings
Cuisine: German
Ingredients: 3 cups Pale Malt; 2 cups Wheat Malt; 0.5 cups Caramel Malt; 1 oz Hallertau Hops; 1 packet Weihenstephan Yeast; 5 gallons Filtered Water; 3 oz Corn Sugar

5.6%. Wheat beer. Banana, clove, easy drinking.

German Hefeweizen

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In a large mash tun, combine the pale malt, wheat malt, and caramel malt with 3 gallons of filtered water at a temperature of 154°F (68°C). Stir well to break up any clumps.

Prepare the Mash

Let the mixture rest for 60 minutes. Maintain the temperature at 154°F (68°C) during this time.

Mash Rest

After the mash rest, sparge the grains with an additional 2 gallons of hot water (170°F / 77°C) until you collect about 5 gallons of wort in your brew kettle.

Sparging

Bring the wort to a boil over high heat. Once boiling, add the Hallertau hops and boil for 60 minutes.

Boil the Wort

After 60 minutes of boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Cool the Wort

Transfer the cooled wort into a sanitized fermenter. Make sure to leave behind any sediment collected during boiling.

Transfer to Fermenter

Sprinkle the Weihenstephan yeast over the surface of the wort. Seal the fermenter with an airlock.

Pitch the Yeast

Allow the beer to ferment at a temperature of about 68°F (20°C) for 1-2 weeks, or until fermentation is complete.

Ferment

Dissolve the corn sugar in 2 cups of boiling water. Allow it to cool, then add to the fermenter before bottling.

Prepare Bottling

Bottle the beer in sanitized bottles, leaving about an inch of headspace. Cap the bottles.

Bottle the Beer

Let the bottles carbonate at room temperature for about 1-2 weeks.

Carbonation

Chill the bottles in the refrigerator before serving. Pour into a glass, leaving the yeast sediment behind in the bottle, and enjoy your homemade German Hefeweizen!

Chill and Serve

Pale Malt

Wheat Malt

Caramel Malt

Hallertau Hops

Weihenstephan Yeast

Filtered Water

Corn Sugar

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German Hefeweizen Recipe

Descriptors

Tasting Notes

Food Pairings

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