Straightforward · 20 litres · all grain
Bavarian Hefeweizen
Banana and clove made entirely by the yeast, not by anything you add. Fast to brew, fast to drink, and the ratio of the two flavours is yours to set.
Original gravity
1.051
at 70% efficiency
Final gravity
1.012
76% apparent attenuation
Alcohol
5.1%
by volume
Bitterness
8 IBU
Tinseth
Colour
3.7 SRM
7 EBC, Morey
Grain bill
4.70 kg
0.24 kg per litre
Brewed to Weissbier, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
The banana-to-clove ratio is set by pitch rate and temperature, not by the recipe. Under-pitch and ferment warm for banana; pitch heavily and ferment cool for clove. Decide before you pitch.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Wheat malt | 2.50 kg | 2 L | 37 ppg | 53% |
| Pilsner malt | 2.20 kg | 1.8 L | 37 ppg | 47% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| Hallertau Mittelfrueh | 18 g | 4% | 60 min | 8.2 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash at 67C. Wheat has no husk, so expect a slower run-off; rice hulls help if you stick.
- 02One hop addition. This beer is not about hops.
- 03Ferment at 19C for clove-forward, 22C for banana-forward.
- 04Package at a high carbonation, around 3.0 volumes, and drink it within six weeks.
Numbers for the day
- Mash
- 67 C for 60 min
- Strike water at 3 L/kg
- 73.4 C
- Strike volume
- 14.1 L
- Boil
- 60 min
- Ferment
- 18-22 C
- Carbonate to
- 3.0 volumes
- Priming dextrose
- 167 g
- Yeast
- Bavarian WheatWyeast 3068
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 3.0 volumes this one needs about 167 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99