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.



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. ;-)