Hefeweizen

Classification: wheat beer, weizen, hefe-weizen, weissbier, all-grain

Source: Jed Parsons (parsons1@husc.harvard.edu) Issue #917, 7/6/92

This is not as heavy as the German varieties, and does not have the clove-like taste: instead, I made it in pursuit of the taste of Grant's Weis Beer, which is much paler, and lighter of body; with a hoppier aroma; and drier, but not bitter, to the taste.

Ingredients:

5 pounds, wheat malt
3 pounds, 6 row lager malt
1 ounce, Tettnang hops (45 minutes before end of boil - alpha 4.7%)
1/2 ounce, Saaz (25 minutes - 3.8% alpha)
1/2 ounce, Saaz (10 minutes - 3.8% alpha)
Wyeast 1056 ("American Ale")

Procedure:

Mash in 11 quarts water and protein rest 30 minutes at 130F. Starch conversion 90 minutes at 149F. Mash out and sparge 1 hour at 168F. Boil 1 hour, adding hops as indicated above.

Specifics:

O.G.: 1.042