Description

This is our homage to the legendary golden-yellow wheat beer Weihenstephaner. With its fine-poured white foam, smells of cloves and impresses drinkers with its refreshing banana flavour. It is full bodied and with a smooth yeast taste.

You can package as you see fit, but to get the full experience we would recommend bottle conditioning it so that you can then pour slowly from the bottle and choose to swirl the last bit to get the yeast out of the bottle just as you would experience if you were to drink this in the worlds oldest brewery.

We do recommend that this recipe is done using double decoction to achieve the levels of bready/maltiness in the real thing, however we know not everyone can achieve this so have included a step mash schedule in the instructions below.

Included with this kit is 300g of oat husks to help the sparge flow better, and if you wish to learn more about including wheat in your recipes we recommend this great book

---

Ingredients Included

Weyermann Wheat Malt Pale (Light)
Weyermann Munich Malt I
Weyermann Bohemian Pilsner Malt

TOTAL 5.110 KG

Oat Husks (300 grams)
Hallertauer Mittlefruh – BarthHaas® Pure Hop Pellet (40 grams)
WLP300 Hefeweizen  (1 packs)

---

Method

Beer Style (main): German Ales
Beer Style (sub): South German-Style Hefeweizen
Batch Size: 23
Original Gravity: 1.052
Final Gravity: 1.011
ABV %: 5.4
IBU: 15

THE MASH
Step Mash: 44c for 30min
Step Mash: 55c for 30 min
Step Mash: 65c for 60 min

THE BOIL
Boil time (mins): 60 minute boil

Additions and timing:

20g at 60 minutes
20g at 15 minutes

Secondary additions and timing:

No Dry hop

Yeast: WLP300 Hefeweizen
Fermentation temperature/steps: Fermentation 1: 19 C / 3 days. Fermentation Step 2: 20 C / 6 days. Fermentation Step 3: 4 C / 2 days

Comments:

 

To fully produce a beer that is as close as you can get to the original we would recommend a double decoction on this brew if you can achieve it. If doing the decoction then remove one third of the mash as you have 20 minutes remaining on the mashing step, bring to boil for 15 minutes in a separate vessel, then add back in. Repeat this again during the next mash step, the aim is to be adding the mash back as the target temp changes up to the next step.

However this is not always possible for all brewers to achieve, in this case then follow the step mash profile for this brew, and you will get a very good beer to drink and enjoy.