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Bavarian Hefe Weizen

Specifics

Style:

Weizen/Weissbier — BJCP Style Information

Category:	German Wheat and Rye Beer
Number:	15A

A pale, spicy, fruity, refreshing wheat-based ale.

Commercial Examples: Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier.

OG Range

FG Range

ABV Range

Color Range

Yield:

5 gallons

Color:

6 SRM

Bitterness:

12.7 IBU

OG:

1.052

General Information

Method:	All Grain
Source:	Northern Brewer

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

5.50 pounds

German Wheat Malt Light

Color (L):	1.5-2 °L
Info/Use:	Typical top fermented aroma; for wheat beers.

55.3% of grist

3.50 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

35.2% of grist

0.75 pounds

German Light Munich Malt

Color (L):	5-6 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

7.5% of grist

0.20 pounds

German CaraMunich Malt I

Color (L):	30-38 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.

2% of grist

9.95 pounds

Total Grain Weight

100% of grist

Hops

0.50 ounces

Mount Hood

Region:	United States
AAU Range:	3 - 8%
Notes:	Mild, clean aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Liberty, Tettnang
Example:	Lager, Pilsner, Bock, Wheat; Anderson Valley High Rollers Wheat Beer, Portland Ale

5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

2.5 AAUs

0.50 ounces

Hallertauer Hersbrucker

Region:	Germany
AAU Range:	2 - 5%
Notes:	Pleasant, spicy, mild, noble, earthy aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Mt. Hood, Liberty, Crystal, NZ Hallertau Aroma
Example:	Lager, Pilsner, Bock, Wheat; Wheathook Wheaten Ale; German style lagers

4.5% Pellets @ 15 minutes
Type: Aroma
Use: Boil

2.3 AAUs

1.00 ounces

Total Hop Weight

4.8 AAUs

Yeast

Wyeast Wyeast #3068 WEIHENSTEPHA — Liquid — 1 smack pack

Procedure

Mash Schedule Protein Rest: 111 deg - 20 mins Saccarification Rest: 152 - 40 mins Mash out: 168 - 10 mins Pitch @ 54 deg., let rise to 62 deg.

Mash Schedule

Protein Rest: 111 deg - 20 mins

Saccarification Rest: 152 - 40 mins

Mash out: 168 - 10 mins

Pitch @ 54 deg., let rise to 62 deg.

Fermentation

Primary:	10 days @ 62° F
Secondary:	21 days @ 48° F

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