Hefeweizen Recipes

[MI_Dogman]

Brewers,

I would like to see different recipes for a Hefeweizen for All Grain. Anything from simple to complex. I'm trying to get a good feel of how one is put together and different outcomes. My wife really likes wheat style beers and especially enjoys a good hefe. Lend me your thoughts please.

Oh, and if anybody has one for a Cinnamon Hefeweizen please share! I had one a couple of weeks back. Delicious!

Thanks in advance!

 

[shanecb]

Mine is pretty simple. Either 50/50 or 70/30 wheat/pilsner malt (depending on what I have on hand), hallertau hops at about 10 IBUs, and the White Labs 0300 Hefe yeast. I ferment at 62-63F.

I almost always do a double decoction mash, though. For me at least it seems to make a big difference. I was never completely happy with the hefes I've made that are a single infusion.

 

[MI_Dogman]

This is what I have come up with for an American Hefeweizen. Let me know what you think. It's pretty simple, so I can build off of it.

5 gal batch
75% brew house eff.
6 gal boil
60 min boil
5.05% ABV
152 mash temp
68 fermentation with WLP320

Grain:

American Pale 2 Row 5lbs
American Wheat 4lbs
American Carapils .5lbs

Hop:

1oz Hallertau AA 4, 60min boil

 

[shanecb]

Looks like a solid starting recipe! I never made an "American" hefe personally but that looks like a good recipe for one.

 

[MI_Dogman]

What was your time line for fermentation, bottle conditioning, and drinking all of it in one sitting lol!

 

[shanecb]

What was your time line for fermentation, bottle conditioning, and drinking all of it in one sitting lol!

For a hefe I typically let it sit in the fermenter for two weeks, bottle, then start pop one open a week later. Mine typically seem to be at their best about 2 weeks after bottling.

 

[MI_Dogman]

Awesome! Thanks for all of your input!

 

[shanecb]

No problem! Post up any other questions you have along the way if you think of any.