Bavarian Hefeweizen

Equipment Required

• Brew kettle (5+ gallon)
• Fermenting bucket or carboy (6.5 gallon) with airlock
• Sanitizer (Star San or similar — sanitization is the #1 rule of brewing)
• Auto-siphon and tubing
• Hydrometer (for measuring gravity/alcohol)
• Thermometer
• Bottling bucket, bottles, caps, and capper (or a kegging system)
• Large stirring spoon

Ingredients

• 3.5 lbs wheat liquid malt extract
• 3.5 lbs Pilsner liquid malt extract
• 1 lb white wheat malt (steeping grain)
• 0.5 oz Hallertau Mittelfrueh hops (60-minute bittering)
• 0.5 oz Tettnang hops (15-minute flavor)
• 1 packet Safbrew WB-06 or White Labs WLP300 Hefeweizen yeast
• 5 oz priming sugar (for bottling)
• 5 gallons filtered water

Method

1. Steep the wheat malt. Heat 2.5 gallons of water to 155°F and steep the crushed white wheat malt in a muslin bag for 20 minutes. This adds extra wheat protein, which contributes to the thick, long-lasting head that defines the style. Remove the bag and let it drip.

2. Add extracts and boil. Remove from heat, stir in both wheat and Pilsner LME until dissolved. Return to heat and bring to a boil. The 50/50 wheat-to-barley ratio is traditional for the style and required by the German Reinheitsgebot for wheat beers.

3. Hop additions. Add 0.5 oz Hallertau at 60 minutes (target only 12–15 IBUs — this beer is about yeast character, not hops). Add 0.5 oz Tettnang at 15 minutes for subtle spicy, floral notes. German noble hops are deliberately restrained here.

4. Cool and pitch. Cool wort to 62°F. Transfer to fermenter, top up to 5 gallons, and aerate. Target OG: 1.048–1.052. Pitch the Hefeweizen yeast. This is where the magic happens — yeast strain selection is the single most important decision in this recipe.

5. Ferment with temperature strategy. Start fermentation at 62°F for the first 48 hours to promote clove phenol production (4-vinyl guaiacol). Then allow the temperature to rise to 68–70°F for the remaining fermentation to encourage banana ester production (isoamyl acetate). This temperature ramp is the key technique — lower temps favor clove, higher temps favor banana. Adjust to your preference. Ferment for 10 days total. Target FG: 1.010–1.014.

6. Bottle unfiltered. Dissolve 5 oz priming sugar in 2 cups boiling water, cool, and stir gently into the beer. Do not cold crash or fine this beer — the yeast haze is traditional and expected. Bottle and condition at room temperature for 2 weeks. Serve in a tall Weizen glass with a proper pour: roll the bottle to resuspend yeast before the final pour.

What You're Practicing

The Hefeweizen is a masterclass in yeast-driven flavor. Unlike most beers where malt and hops dominate, this style is defined entirely by fermentation byproducts. You are learning to manipulate ester and phenol production through temperature control. Isoamyl acetate (banana) forms when yeast is stressed at warmer temperatures; 4-vinyl guaiacol (clove) is a phenolic compound produced by POF+ (phenolic off-flavor positive) yeast strains — a trait that is a flaw in most beers but essential here. The 50/50 wheat-barley grist teaches you about protein content — wheat has more protein than barley, which creates the dense, mousse-like head. The low IBU target demonstrates that balance does not always mean bitterness; here, balance comes from the interplay of yeast character, wheat sweetness, and carbonation. This recipe connects directly to Fermentation Science — understanding how yeast metabolism changes with temperature is fundamental to all fermentation work.