Hefeweizen

[Seveneer]

Hi Guys,

here's my recipe for hefeweizen. I lived in Germany for a year back in '97-'98 and can tell you this recipe is a good representation of the style.

It's drinkable a week after brewing but is best after 2 or 3 weeks when some of the yeast has fallen out of suspension. You'll need to chill it before serving to get the best results.

Phil's hefe #2

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 46.00 Wort Size (L): 46.00
Total Grain (kg): 12.00
Anticipated OG: 1.045 Plato: 11.31
Anticipated SRM: 4.6
Anticipated IBU: 13.3
Brewhouse Efficiency: 55 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
50.0 6.00 kg. Pale Malt(2-row) Great Britain 1.038 3
50.0 6.00 kg. Wheat Malt Belgium 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Hersbrucker Whole 4.50 11.7 60 min.
20.00 g. Hersbrucker Whole 4.50 1.6 15 min.


Yeast
-----

Bruferm Hefeweizen



Enjoy,
/Phil.

[Seveneer]

Incidentally, the efficiency is set very low as my first brew on the new brewery only gave 65% for an all barley brew and with this being 50% wheat I dropped the eficiency to make sure I had enough wort. Actually ended up with a 65% efficiency and far more stronger beer than I'd planned for.

Just use the proportions with your efficiency.

/Phil.

[mysterio]

Very similar to the hefe I made a few months ago as my first AG, only I used WLP300 yeast. I think that is the Weinhestephan yeast and it came out very similar although perhaps not quite as aromatic.

This style is great because it's just about the cheapest and most simple beer to make.

[Seveneer]

And very quickly drinkable!

[mysterio]

Yeah mine lasted for about a week during the world cup

[Frothy]

Do you do any of the tomfoolery involving repitching part fermented wort into the finished beer?

makes me thirsty just looking at it
Matt

[Seveneer]

Hi Matt,

no I don't do any of that.

I pitch the yeast, leave it for a week then drink it. That's the beauty of hefeweizen. It's very simple and fast. Only trouble is, it goes fast too

/Phil.

[Andy]

Hi Phil,

I fancy a go at a Hefe, where do you get the yeast ?

[Seveneer]

Farnborough. Next to the Safale. It's a Brewferm paket with a red and yellow label.

/Phil.

[Andy]

Ahaha...couldn't see it listed on their website. I'll pop in sometime soon and pick some up - ta.

Edit: How much £££ is it ?

[Seveneer]

err...dunno!

[steve_flack]

The Hop and Grape do a Brupacks Weizen yeast that's perhaps the same stuff as the Brewferm?????

If so it's £2.25 a go.

Whilst on the subject of wheat beers, from my trials in other beers I reckon the safale T-58 would make a nice Belgian Wit Beer.

[Matt]

Phil,

I'm gearing up for a Weizen next weekend. Can I just ask one of those 'I think I know the answer questions'? - so there is no secondary fermentation required?

Cheers,
Matt

[Seveneer]

Hi Matt,

I don't do secondary on any of my beers other than in the keg.

That said, if I did do a secondary for my beers, Hefeweizen would be the oone I wouldn't bother with. You need the yeast in suspension to give that taste.

In fact, because I keg my beers, I quite often shake the Hefe keg to put more yeast into suspension before serving.

/Phil.

[Seveneer]

I rack straight to corny after primary. If I feel the need, I transfer to another corny after a few weeks for ale but this is not necessary for Hefe as it's cloudy by style.

Most of my beers fall bright in the first corny so there's no need to transfer unless I want to move the beer around. In which case the easiest way to do it is with a tube between two beer disconnects and then pump from one keg to the next with a few psi of CO2.

/Phil.