10 July 2007

Stop...hefe time!

I came up with this recipe on my own 4 years ago as my second all-grain batch. It won 1st place in wheat beers at the 2003 Great Frederick Fair. It's simple and is just what the doctor ordered:

Hot Summer Hefeweizen

Batch Size (Gal): 5.00
Total Grain (Lbs): 10.00
Anticipated OG: 1.053
Anticipated SRM: 4.3
Anticipated IBU: 15.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 65 Minutes

4.50 lbs. Pale Malt
5.50 lbs. Wheat Malt

0.80 oz. Hallertauer (Whole, 4.25% AA) 60 min

White Labs WLP300 Hefeweizen Ale

Single infusion mash at 152°F. If you want to get fancy you can do a rest at 111° to optimize ferulic acid production and/or a beta-glucanase rest at 122° to make lautering easier. If you really want to go crazy, do a decoction mash. Otherwise, a single infusion works fine.

Ferment in the low-mid '60s...higher will give you more banana esters. And use a blow-off tube, WLP300 is notorious for blowing the lids off fermenters! Unless you like mopping the floor and ceiling.

Cheers!

4 comments:

Eric said...

What qualities are you trying to bring out in your hefe with that recipe?

OSBC said...

Traditionally, hefeweizens are at least 50% wheat/50% pale malt; I've found that roughly 55/45 or 60/40 works well too. Lower fermentation tends to "control" some of the banana-ester production. The yeast of course will impart its own flavor profile.

Eric said...

I kind of like the over-the-top banana esters of a lot of American hefeweizens.

I know Troegs ferments their Dreamweaver in the mid 70s and you can smell bubble gum six feet away from a glass of that stuff.

But I like the more restrained hefes too.

OSBC said...

I do like the variety of flavors imparted by just 5-10 degrees of fermentation temperature too. But not enough to have 5 gallons of it on tap. ;-)