"Little Harold" - All-grain German Hefeweizen, Small Batch - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > "Little Harold" - All-grain German Hefeweizen, Small Batch

Thread Tools
Old 10-01-2011, 08:41 PM   #1
Justibone's Avatar
Apr 2010
Indianapolis, IN
Posts: 2,019
Liked 25 Times on 24 Posts

This is one of my "80 Beers in 80 Weeks" recipes. I'm brewing small, 1gal or 1/2gal batches trying to use items found in common kitchens. For this recipe I didn't need anything special from any homebrew store, except for ingredients.

"Little Harold"
Category #1: Weizen/Weissbier

This is a one-gallon version of Jamil Zainascheff's German Weizbier recipe "Harold-Is-Weizen". His original recipe is published in the book he wrote with John Palmer, "Brewing Classic Styles". Jamil has won at least one prize with this beer, I believe.

Brewer: Justibone
URL: http://www.homebrewtalk.com/blogs/justibone/
Type: All grain
Size: 1 gallons
Color: 4 HCU (~4 SRM)
Bitterness: 12 IBU
OG: 1.058
FG: 1.012
Alcohol: 6.0% v/v (4.7% w/w)

I used a Brita filter to filter most of the chlorine out of tap water. Since I used bleach-water for sanitization, that might be considered either pointless or extra important, depending on your view.

1 lb. 2 oz. German Pilsner
1 lb. 2 oz. Wheat malt

Mash: 68% efficiency
I mashed the 2+ lbs. of grain on an electric range, using 3 quarts of water for the mash. When it reached temp I moved it off the burner, covered it, and wrapped it in a towel for 60 minutes. Halfway through the mash, I stirred it once, and lost a lot of heat doing so.

Boil: 60 minutes, 1.5 gallons
I did not use any Irish Moss or other boil additives.

Hops: 0.15 oz. Hallertauer (4.3% AA, 60 min.)

Yeast: Safbrew-WB, dry Weizenbier yeast.
I used about 1/5th of an 11g packet.

The brew was started in the morning of 11-1-11. The mash and boil were completed back-to-back, but the cooling was accomplished by setting the boilpot in a sink part-full of water, covering it with its lid, and then running errands for a few hours.

The fermenters were two sanitized (bleach water) glass jugs from wine. Each was filled half-full and placed in a cooler with frozen water bottles to keep the temperature low, and hopefully to keep the kreusen under control. No airlocks were used; the wine jug caps were screwed on very loosely instead.

Carbonation: 4.5 volumes
Cane Sugar: 1.88 oz. for 1 gallons @ 72F
When it is time to carbonate the beer, each half gallon (in one-gallon jugs) will be poured gently through a sanitized funnel into a 2L soda bottle. Boiled sugar water will be added and the bottles sealed for 2-3 weeks. Carbonation will be at 4.5 volumes, since it is expected that, when it is time to serve them, they will be poured into a growler and transported thusly shortly before consumption. Some yeast in the growler will be desirable.

This web page generated by The Beer Recipator.

Mazku Likes This 
Reply With Quote
Old 02-27-2012, 03:23 AM   #2
Feb 2012
St. Paul, MN
Posts: 16
Liked 1 Times on 1 Posts

I made this recipe or something close to it a couple of weeks ago as my first BIAB batch. I used the Wyeast Weihenstephaner liquid yeast instead of the dry. I'm a bit dissappointed in the 50% efficiency I had but even at 4.5% abv it does the job and tastes great! Thanks for posting this!

Reply With Quote
Old 02-27-2012, 11:39 AM   #3
Justibone's Avatar
Apr 2010
Indianapolis, IN
Posts: 2,019
Liked 25 Times on 24 Posts

You're welcome. My friend said this was literally the best tasting beer he had ever tasted. I highly recommend the book I got this recipe from... the recipes really are amazing, and I haven't had a bad beer yet when I made them.

Reply With Quote
Old 11-07-2012, 03:51 PM   #4
May 2009
Posts: 54

Great post, I have a few question —

1. Did you mash out or raise your temp prior to the boil?
2. Are you using a BIAB
3. How did you reduce the recipe from Brewing Classic Styles

I am looking to do some small all grain batches this weekend and am interested in how you scaled this recipe!

Reply With Quote
Old 02-16-2016, 02:01 PM   #5
Feb 2016
Posts: 2

I made a small batch Hefeweizen with very similar recipe, but I got too clean taste for it even though I fermented it up at 22-23C. I used about 1/2 packet of 10g Gozdawa WB11 (polish company that repacks bulks of other companies yeasts).

After studying more of the chemical side of homebrewing started to think that I might have over pitch the yeast rate.

I need to do a new batch with lower pitch rate, use around 3 grams of yeast and hope to get more hoped taste.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brown Beer Experiment "Citrus HefeWeizen" UselessBrewing Recipes/Ingredients 3 04-23-2011 07:08 PM
Anyone Use "german select" hops? starrfish Recipes/Ingredients 0 12-04-2008 07:05 PM
German Ale "Altbeir?" Recipe efreem01 Recipes/Ingredients 3 10-07-2007 06:05 PM
I call it "Cubs Suck Hefeweizen" Joe Dragon Recipes/Ingredients 9 06-04-2007 08:07 PM

Forum Jump