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

A unique Southwestern Style Hefe that explodes with notes of citrus, lemon peel, banana and clove, offering an unfiltered wheat to beat the heat.

Heat 4.5 gallons of brewing water to 165°F (74°C) to achieve a mash temperature of 152°F (67°C). Adjust for your system's water-to-grain ratio and heat loss.

Heat Strike Water

Add the crushed German Pilsner, Wheat Malt, Vienna and Carapils to the mash tun. Stir thoroughly to avoid dough balls and ensure uniform temperature.

Hold the mash at 152°F (67°C) for 60 minutes. This temperature produces a medium-fermentable wort with body and a soft mouthfeel that suits a Hefeweizen.

Perform a mash-out: raise temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve lautering.

Sparge with enough water to collect approximately 6.5–6.75 gallons of wort in the kettle (account for boil-off and trub loss). Aim for pre-boil gravity around 1.048–1.052.

Bring the wort to a vigorous boil. Total boil time: 60 minutes.

At the start of the boil (60 minutes remaining), add 0.5 oz Hallertau hops (bittering). This will provide a gentle, classic German bitterness that doesn't overpower the wheat character.

60-minute addition

With 10 minutes left in the boil, add: 0.5 oz Hallertau hops (flavor/aroma), 0.25 oz dried orange peel, 0.5 tbsp crushed coriander seeds (optional), and the 1 oz fresh lemon peel (zest only). Boil these additions for 10 minutes to extract bright citrus and delicate spice notes without heavy bitterness.

10-minute additions

Turn off heat and cool wort quickly using a wort chiller to around 68–70°F (20–21°C).

Transfer cooled wort to a sanitized fermenter, leaving as much trub behind as practical. Top up with pre-boiled, cooled water to reach 5.25 gallons if needed.

Aerate the wort well (oxygenate) to support a healthy yeast start — vigorously shake the fermenter, use a sanitized aeration stone, or pure O2 for 60–90 seconds.

Pitch the Hefeweizen yeast (rehydrated or starter as appropriate). Target fermentation temperature 64–68°F (18–20°C) for traditional banana/clove balance. For more banana esters, ferment toward the warmer end (68°F). For more clove (phenolic) character, stay cooler and ensure the yeast strain expresses those traits.

Primary fermentation should be vigorous and may produce a large krausen. Ferment for 7–10 days until activity subsides and gravity is stable (target FG around 1.010–1.014 depending on attenuation).

Optionally perform a diacetyl rest for 24–48 hours at 68–70°F if any buttery off-flavors are detected.

After primary is complete and gravity is stable, optionally transfer to a secondary (carboy) for 3–5 days to settle, or leave in primary if you prefer minimal transfers (this beer is traditionally unfiltered).

Prime and bottle or keg. If bottling, prime with 4.5–5 g (approx 0.18–0.2 oz) of corn sugar (dextrose) per 12 oz bottle equivalent to target 3.5–4.0 volumes CO2 typical for a Hefeweizen and its refreshing character. If kegging, carbonate to 3.5–4.0 volumes CO2.

Allow bottles to carbonate at room temperature for 10–14 days, then chill and serve. If kegging, force-carbonate or naturally condition to the same range and serve chilled.

Serve unfiltered with a pronounced haze, pouring gently into a tall weizen glass leaving the sediment if desired, and garnish with a thin lemon wheel if desired to accentuate the Southwestern citrus notes.

Treat brewing water as needed: if using chlorinated municipal water, add a crushed Campden tablet per 5 gallons and let sit 15 minutes before brewing to remove chlorine/chloramine. Adjust chloride to sulfate ratio to favor chloride slightly for a rounder mouthfeel (approx Cl:SO4 1.5:1).

Sanitize all equipment that contacts cooled wort (fermenter, airlock, siphon). Use sanitizer per manufacturer's instructions.

German Pilsner Malt (Base)

Wheat Malt (German or American)

Vienna Malt

Carapils / Dextrine Malt

Hallertau (or Tettnang) pellets - bittering

Hallertau (or Tettnang) pellets - flavor/aroma

Fresh lemon peel (zest only), sanitized and sliced

Dried orange peel (or fresh), lightly crushed

Coriander seeds, crushed (optional, for slight citrus/pepper)

Hefeweizen yeast (Wyeast 3068, White Labs WLP300, or Safbrew WB-06)

Wyeast or yeast nutrient (optional)

Brew water (adjusted for moderate mineral content: slightly soft with some chloride)

Campden tablet (optional, to remove chlorine/chloramine)

San Tan HefeWeizen

Make San Tan HefeWeizen Recipe in just 16h . A unique Southwestern Style Hefe that explodes with notes of citrus, lemon peel, banana and clove, offering an unfiltered wheat to beat the heat.

San Tan HefeWeizen

Descriptors

Tasting Notes

Food Pairings

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