All-Grain German Hefeweizen
German Hefeweizen · 5 gallons
An authentic all-grain German wheat beer with at least 50% wheat malt, producing the classic banana and clove character. A step up from extract, this recipe uses a decoction-inspired mash schedule for traditional depth.
Ingredients
Grains & Extracts
Must be at least 50% of grain bill for style authenticity
Light base malt
Adds bready depth
Helps lower mash pH for wheat-heavy grain bill
Hops
Yeast
Wyeast 3068 Weihenstephan Wheat or WLP300 Hefeweizen Ale
Instructions
Mash in with all grains at 111°F in 4 gallons of water. Rest for 10 minutes (ferulic acid rest — this promotes clove flavor).
Raise mash temperature to 150°F and hold for 45 minutes (saccharification rest).
Raise to 168°F for mash-out. Sparge with 170°F water to collect 6.5 gallons.
Note: the wheat-heavy grain bill makes lautering slow. Vorlauf patiently.
Bring to a boil. Add 0.75 oz Tettnang at 60 min.
Add 0.5 oz Hallertau Mittelfrüh at 15 min remaining.
Cool to 62°F. Transfer to fermenter.
Pitch yeast. Begin fermentation at 62°F for 3 days (promotes phenolic clove character).
Gradually raise to 68°F over the next 2 days to promote banana ester production.
Total fermentation: 10-12 days. Do not cold crash — you want yeast in suspension.
Bottle with 1 cup corn sugar for high carbonation (3.5-4.0 volumes CO2). Condition 3 weeks.
Brewer's Tips
The ferulic acid rest at 111°F is the secret to authentic clove flavor. Do not skip it.
Use rice hulls (0.5 lb) in the mash to prevent a stuck sparge with the high wheat percentage.
Water chemistry: soft water is traditional. Target low mineral content if possible.
Pour with the Bavarian technique: invert bottle, pour slowly, then swirl last ounce of yeast and add on top.
If you want more banana, ferment warmer (68-72°F). For more clove, keep it cooler (62-64°F).