Recipe conforms to the Weizen/Weissbier style.
With rising summer heat here in California this beer is my way of getting through those effects of global warming.
This beer turned out very close to my goal. Only use to American hefe I had a low opinion of this style. My favorite local tap room, Taps in Petaluma, always has a German wiezen on tap. One night on a Belgian style kick my server suggest a Bavarian hefe and man it was good. I wish I knew the name but upon returning a couple weeks later I learned it constantly cycles.
My first attempt I used German malts 50 wheat/50 pilsner, Wyeast 3068, and a decoction mash. It turned out straw colored, too dry and tart, and not enough clove and banana. Ended up blending this with a BGS ale that finished too sweet which resulted in a very nice beer.
Not happy with my first hefe result and not knowing the exact beer I was trying to clone. So I went on a bottle sampling and Schneiders Wiesen Edel-Weisse was the closest experience to my memory. I switched to domestic white winter wheat malt thinking it might be fresher. I've had such good success with Belgian pilsner malt and White Labs yeast I also made that change. Finally I need more color and depth of flavor so I chunked in a little Belgian aromatic malt. The results are good.
|11.0 lb||Wheat Malt, White||Briess||Mash||39||2 °L|
|10.25 lb||Château Pilsen 2-Row||Castle||Mash||37||1 °L|
|1.0 lb||Aromatic® (Munich) Malt||Briess||Mash||35||20 °L|
|1.0 lb||Rice Hulls||Any||Mash||0||0 °L|
|1.0 oz||Liberty (US)||50 min||Boil||Pellet||4.9%|
|1.0 oz||Mount Hood (US)||20 min||Boil||Leaf||7.5%|
|Hefeweizen Ale Yeast||White Labs WLP300||77.0%|
|Step||Heat Source||Target Temp||Time|
|Acid Rest||Infusion||113.0 °F||10 min|
|Saccharification Rest||Decoction||150.0 °F||50 min|