All Grain Yeast:
WLP 380 Hefe IV Yeast Starter:
1qt Batch Size (Gallons):
5.2 Original Gravity:
1.049 Final Gravity:
14 Boiling Time (Minutes):
8 SRM Primary Fermentation (# of Days & Temp):
14 days @ 64F Secondary Fermentation (# of Days & Temp):
14 days @ 34F Tasting Notes:
Rich bready wheat flavors, balance of spice & banana from yeast
Here's the recipe for the best Hefe I've made so far. The name comes from the fact that its got Munich Malt for 50% of the grain bill, not that its an authentic Hefe from Munich (which would be Pils/Wheat instead).
It's chock full of wheat flavor, and a nice balance of clove & banana, with a little more banana/fruit than clove. The Munich malt does not make it too malty, it just adds a nice rich bready character.
5lb Munich Malt, Weyerman
5lb Wheat Malt, Weyerman
Single Infusion at 152F for 60min
1oz Hallertaur(4.8% AA) @ 60min (can sub with Tett, Perle, Vanguard, etc)
1qt yeast starter of White Labs WLP 380 Hefeweizen IV yeast.
Ferment at about 64-65F for about 2 weeks. One thing I noticed with this beer is that it took a little time in the keg to really come together, unlike other Hefe's I've done. The flavors just were a little muddy for the first two weeks, but really clicked after that.
I suspect my single infusion mash isn't ideal for this beer, but its damn good as-is. Next time, I'll probably try to do a ferulic acid rest at 113F as suggested to me by ArcaneXor. This should enhance the clove flavor by creating more of the clove-precursor, "4-v-g" (its got some crazy long chemical name I can't/won't remember).