WeldWerks Hefeweizen Recipe | Craft Beer & Brewing Magazine

WeldWerks Hefeweizen Recipe

WeldWerk’s award-winning Hefeweizen is risqué—it flirts with the line between traditional German-style weissbier and experimental American-style wheat beer.

Neil Fisher 1 year, 1 month ago


WeldWerks Brewing Co.’s Hefeweizen is a modern interpretation of a traditional hefe, with characteristics of both American wheat beers and German hefeweizens. WeldWerks Hefeweizen has won medals at both the U.S. Open Beer Championship and the Great American Beer Festival.


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.055
FG: 1.013
IBUs: 14
ABV: 5.5%


4.5 lb (2 kg) Pilsner (1.7 SRM)
4.5 lb (2 kg) White wheat malt (3.5 SRM)
8 oz (227 g) Munich malt (10.0 SRM)
8 oz (227 g) Dextrin malt (1.4 SRM)


0.5 oz (14 g) Hallertauer [4.2% AA] at first wort hop (8.1 IBUs)
1 oz (28 g) Hallertauer [4.2% AA] at flame-out/whirlpool (3.4 IBUs)
1 oz (28 g) Lemondrop [3.2% AA] at flame-out/whirlpool (2.6 IBUs)


White Labs WLP320 American Hefeweizen


Mash at 153°F (67°C) for 60 minutes or until conversion is complete. Boil for 60 minutes following the hops schedule. Pitch the yeast and ferment at 68°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 74°F (23°C) by the end of fermentation to ensure full attenuation. Package at 2.7 volumes of CO2 and consume fresh.

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