Hefeweizen Recipe

Hefeweizen, a classic German wheat beer, is known for its light body and unique yeast profile, giving off banana and clove flavors. Perfect for warm-weather brewing, this refreshing beer is easy to make and quick to ferment. Ideal for both beginners and experienced brewers alike.

Whether you’re savoring it on a sunny afternoon or sharing it with friends at a backyard barbecue, Hefeweizen brings a refreshing burst of flavor with every sip. Its distinct banana and clove notes offer a unique experience that’s both comforting and surprising. Raise your glass to this time-honored German classic—a perfect balance of tradition and refreshment for any occasion.

Type of Beer

German Hefeweizen

Fermentation Temp

18-22°C

Type

All Grain

Beer Style: Hefeweizen

OG: 1.050
FG: 1.012
ABV: 5.0%
IBU: 15
SRM: 4 (Pale Straw)

Brewing Setup

Batch Volume: 22 L
Boil Time: 60 min
Mash Water: 26 L
Sparge Water: 8 L
Boil Volume: 34 L
Pre-Boil Gravity: 1.045

Ingredients

Malts
2.5 kg Wheat Malt
2.5 kg Pilsner Malt

Hops
20g Hallertauer (60 min – bittering)

Yeast
1 packet Hefeweizen yeast (WLP300 or Wyeast 3068)

Brewing Process

Mash
Heat 26 L of water to 65°C and mash grains for 60 minutes.
Sparge with 8 L of water at 77°C.

Boil
Boil wort for 60 minutes.
Add 20g Hallertauer at 60 minutes.

Fermentation
Cool wort to 18-22°C, pitch yeast, and ferment for 7-10 days.

Bottling
Carbonate using 150g corn sugar.
Condition for 2 weeks at 20°C.

Tasting Notes

This Hefeweizen offers a smooth wheat body with prominent banana and clove flavors, thanks to the unique yeast strain. The low bitterness and pale straw color make it a perfect refreshing beer, especially for the summer months.