Looking for All-Grain Hefeweizen recipe

[lexstarwalker]

Hello all! I'm looking for a good all-grain Hefeweizen recipe. I am looking for a good authentic-tasting Hefeweizen with the banana and clove tastes. My favorite hefs are Franzis Kaner and Maisels, but I haven't had any luck finding a clone of either.

I made the Weihenstephaner clone in the BYO clone recipes magazine, but I wasn't terribly impressed with it.

Can anyone recommend me some good recipes? Thanks!

 

[tagz]

Hefes are all about process. In most cases they will be 60/40 pils/wheat, IBU in the teens, and a proper yeast. Coaxing flavors can come with your mashing process, boil procedure, and pitch rate and temps. While the recipe is typically very simple, the procedure can be quite complex. Here is an example from the mad fermentationist...

http://www.themadfermentationist.com/2010/07/all-grain-decocted-hefeweizen-recipe.html

 

[Sherpa FE]

Paulaner Hefeweizen Clone
5.0 Gal batch

7.5 lbs White Wheat
3lbs 4oz pilsner 2-row
1.2 oz hallertauer 60 min
1 pkg Wyeat 3068

Single step decoction
131 degrees 30 min
153 degrees 45 minutes

120 minute boil


You can also do a single step infusion at 153 degrees, I have done both, flavor and color come out pretty close together.

This hefe turns out fantastic, and the aroma comes out more when it warms up a bit.

 

[highgravitybacon]

Hello all! I'm looking for a good all-grain Hefeweizen recipe. I am looking for a good authentic-tasting Hefeweizen with the banana and clove tastes. My favorite hefs are Franzis Kaner and Maisels, but I haven't had any luck finding a clone of either.

I made the Weihenstephaner clone in the BYO clone recipes magazine, but I wasn't terribly impressed with it.

Can anyone recommend me some good recipes? Thanks!

60% wheat malt, 30% continental pils, 10% munich (7-9 L). 1.048-1.052 sg.

Step mash via infusions or direct heat.
113F for 15 min
140F for 30 min
158F for 20 min
When iodine test is negative, sparge and boil for 75 min. Hop at 60 min for 10-12 ibu.

Oxygenate, add WLP380, ferment at 60-62, raise to 68 when it is about 90% finished.

Cold crash for about a week. Bottle using reserved wort to hit carbonation of 3.5 vol.

 

[lexstarwalker]

Thanks for all the input guys. I'll definitely check out those recipes. The Mad Fermentationist article was very informative.

 

[atoughram]

Carbon River Hefeweizen

8.5 pounds Pilsner Malt
8.5 pounds Wheat malt
3 pounds Crystal 10L
1oz Mt Hoods - 60 minutes
.5oz Mt Hoods Steep 5 minutes
White Labs WLP300

I do a single infusion and mash at 148f for an hour, mash out at 168f, sparge at 170f.

Ferment at around 70f - Whatever room temperature is.. Primary for a week, secondary for a week, rack into kegs with priming mixture and let it sit for a few more weeks..

I make 11 gallons, it ends up loosing a gallon in the fermenters. See the OG in my signature.

TASTY!

 

[lexstarwalker]

Thanks again for all the help guys. I think I've finally figured out what I'm going to do. I just have one question about yeast. Please see it here if you think you may have some insight into which yeast to use.

Thanks!