Name: Salt Factory Pubs Weihenstephaner - Hefeweissbier Recipe
Cook time: 3 h
Total time: 3 h
Yield: 53 servings
Cuisine: German
Ingredients: 4 lbs Wheat malt (torrified or flaked wheat); 4 lbs Pilsner (German) pale malt; 0.5 lbs Vienna malt; 0.25 lbs Carapils / dextrin malt; 0.75 oz Hallertauer (whole or pellet); 0.25 oz Hallertauer (for late aroma); 1 pack Weihenstephaner / Weizen (Hefeweizen) ale yeast strain (or Wyeast 3068 / White Labs WLP300); 6 gal Brewing water (treated to low to moderate hardness; adjust sulfate/chloride to taste); 0.25 tsp Gypsum (calcium sulfate) — optional, for mash profile; 0.25 tsp Calcium chloride — optional, for mash profile; 1 tsp Irish moss or Whirlfloc (clarifier) — optional; 3.5 oz Corn sugar / dextrose (for priming)

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

Wheat Beer | abv: 5.40% | 16oz. | Germany

Heat approximately 3.5 gallons of brewing water to about 165°F (74°C) to account for grain temperature and equipment heat loss.

Heat strike water

Dough in crushed wheat, pilsner, Vienna and Carapils into the strike water to reach a mash temperature of 152°F (67°C). Stir thoroughly to eliminate dry pockets.

Add grains

Hold the mash at 152°F (67°C) for 60 minutes. Maintain temperature within ±2°F (±1°C). This produces a balanced body with good protein/foam for a hefeweizen.

Mash rest

Raise the mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve wort runoff.

Mash out

Recirculate wort until clear, then vorlauf into the boil kettle. Sparge with enough water (to total pre-boil volume of about 6.5–6.75 gallons) at 168°F (76°C) to collect ~6.0–6.25 gallons of wort in the kettle.

Bring collected wort to a vigorous boil and start the 60-minute timer.

Bring to a rolling boil

At 60 minutes remaining (start of boil) add 0.75 oz Hallertauer hops. Add Irish moss or Whirlfloc with 15 minutes left if using.

Bittering addition

With 5–0 minutes left in the boil, add 0.25 oz Hallertauer. For a traditional hefeweissbier, hop aroma is mild — these late hops add subtle floral/herbal notes.

Late aroma addition

At the end of the 60-minute boil, chill wort quickly to yeast-pitching temperature (approx. 66–68°F / 19–20°C for hefeweizen yeast) using an immersion coil, plate chiller, or ice bath.

Cool wort

Transfer cooled wort to a sanitized fermenter. Top up with water if needed to reach 5.25 gallons. Aerate or oxygenate wort thoroughly (e.g., shake, pure O2 for 60–90 seconds) to support healthy fermentation.

Transfer and aerate

Pitch one package of active hefeweizen yeast (or a properly prepared starter) into the wort at ~66–68°F (19–20°C).

Pitch yeast

Ferment at 66–68°F (19–20°C) for 3–5 days. Expect vigorous activity and production of characteristic banana/clove esters and phenolic notes. After 3–5 days, allow temperature to rise to ~68–72°F (20–22°C) for a day to finish fermentation if desired.

Primary fermentation

Leave beer on yeast for a total of 10–14 days primary. Hefeweissbier is often served with yeast in suspension; you may rack to a secondary for 3–5 days to clarify slightly, or leave in primary if you want traditional cloudy appearance and fuller yeast character.

Secondary / conditioning

Confirm fermentation is complete with two readings over 48 hours. Expected FG for a traditional hefeweissbier ~1.012–1.016, giving ~5.4% ABV from the provided grist.

Check final gravity

If bottling, boil 3.5 oz corn sugar in 1.5 cups water, cool, and add to sanitized bottling bucket. Rack beer gently onto priming solution, bottle and cap. Condition bottles at 65–72°F (18–22°C) for 2–3 weeks.

Priming and bottling

If kegging, force carbonate to ~3.0–3.4 volumes CO2 (typical for hefeweissbier) and serve chilled.

Kegging

Serve at 44–50°F (7–10°C) in a tall wheat/Weizen glass. For an authentic presentation, swirl yeast in the bottle and pour with yeast suspension into the glass. Garnish optionally with a lemon wedge (though purists typically avoid lemon).

Wheat malt (torrified or flaked wheat)

Pilsner (German) pale malt

Vienna malt

Carapils / dextrin malt

Hallertauer (whole or pellet)

Hallertauer (for late aroma)

Weihenstephaner / Weizen (Hefeweizen) ale yeast strain (or Wyeast 3068 / White Labs WLP300)

Brewing water (treated to low to moderate hardness; adjust sulfate/chloride to taste)

Gypsum (calcium sulfate) — optional, for mash profile

Calcium chloride — optional, for mash profile

Irish moss or Whirlfloc (clarifier) — optional

Corn sugar / dextrose (for priming)

Weihenstephaner - Hefeweissbier

Make Weihenstephaner - Hefeweissbier Recipe in just 3h . Wheat Beer | abv: 5.40% | 16oz. | Germany

Weihenstephaner - Hefeweissbier

Descriptors

Tasting Notes

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