Bavarian Hefeweizen Recipe

The next time your boss asks you to take part in a ropes course with your coworkers, consider suggesting a far more effective team-building activity: Beer Friday, and you’ll provide the keg! Fill it with the beer you brewed from Michael Graves’s Bavarian Hefeweizen recipe.

ALL-GRAIN

OG: 1.056
FG: 1.014
IBUs: 11
ABV: 5.5%

MALT/GRAIN BILL

6.75 lbs (3.6 kg) wheat malt
4 lbs (1.8 kg) Pilsner malt

HOPS SCHEDULE

0.75 oz (21 g) Hallertauer at 45 minutes
0.25 oz (7 g) Hallertauer at 15 minutes

DIRECTIONS

Ferulic acid rest for 20 minutes at 110°F (43°C).

Saccharification: 90 minutes at 153°F (67°C).

Boil for 60 minutes. Ferment at 70°F (21°C) for 14 days.

YEAST

White Labs WLP300 Hefeweizen Ale

BREWER’S NOTES

Make a 1-quart (1-liter) starter using a stir plate.

From ingredients to equipment and process and recipes—both extract and all-grain—The Illustrated Guide to Homebrewing is a vital resource for those new to homebrewing or those who simply want to brew better beer. Order your copy today.