Classic German Hefeweizen

A south German style of wheat beer (weissbier). Expect unique flavours of banana and cloves, you also may taste fruit, banana, clove and vanilla flavors. This traditional German hefeweizens remains true to form and has minimal hop flavour.

20 Litre Batch
Grainfather – All Grain
Est. ABV: 5.3%
Est. IBU’s: 16
Est. SG: 1.051
Est. FG: 1.010

1.25 kg German Pilsner
2.5 kg Wheat
500g Vienna
Add 15 litres of water to your Grainfather and insert inner basket, heat to 71°C. Add grain and stir well. Set temperature to 66°C, attach recirculation arm and recirculate for 60mins. Raise to 75°C and rest for 20 minutes. Raise basket and sparge with 13.5 litres of 75°C water to make a pre-boil volume of approximately 26 litres.

HOPS FOR THE BOIL (60 minute total):
40g Hersbrucker (2.5% AA) (60min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
20g Hersbrucker (2.5% AA) (10min boil)
Attach counter-flow chiller and chill wort. Aerate well and start fermentation as close as possible to 22°C, preferably with Wyeast 3068 Weihenstephan, Safale WB-06, or Mangrove Jack’s M20 Bavarian Wheat yeast.