Bright and refreshing, with classic banana and clove from Hefe yeast layered over a smooth, bready malt base.

German wheat beer, or Weissbier, is one of Bavaria’s most beloved styles and a true classic of the brewing world. Brewed with a high proportion of malted wheat alongside barley, it pours hazy and golden with a pillowy white head. The signature Hefeweizen yeast is what makes it so distinctive, producing those unmistakable banana and clove aromas, sometimes with a hint of vanilla or bubblegum, all balanced by a soft, bready malt backbone.

The style has deep roots, dating back hundreds of years to Bavaria, where brewing wheat beer was once the exclusive right of royalty. Over time it became the people’s beer, enjoyed in biergartens and summer festivals across Germany.

Vitals

Original Gravity: 1.049
Final Gravity: 1.011
IBU: 11
BU/GU: 0.21
Colour: 10.2 EBC 

ABV: 4.7%
73% efficiency
Batch Volume: 23 L
Boil Time: 90 min

Mash Water: 18.2 L
Sparge Water: 14.04 L
Total Water: 32.24 L
Boil Volume: 29.5 L
Pre-Boil Gravity: 1.042

Mash

Temperature — 67 °C — 60 min
Mash Out — 75 °C — 10 min

Malts (4.9 kg)

2.7 kg (55.1%) — Joe White Wheat Malt, Pale — Grain — 3.9 EBC
1.5 kg (30.6%) — Joe White Maltings Pilsner, Malt Craft Export — Grain — 3.2 EBC
700 g (14.3%) — Joe White Maltings Munich, Dark — Grain — 29.5 EBC

Hops (24 g)

18 g (10 IBU) — Hallertau Perle 5% — Boil — 60 min
6 g (1 IBU) — Hallertau Perle 5% — Boil — 10 min

Miscs

3.1 g — Calcium Chloride (CaCl2) — Mash
1 g — Epsom Salt (MgSO4) — Mash
1.2 g — Gypsum (CaSO4) — Mash
3 ml — Lactic Acid 85% — Mash
2.39 g — Calcium Chloride (CaCl2) — Sparge
0.77 g — Epsom Salt (MgSO4) — Sparge
0.93 g — Gypsum (CaSO4) — Sparge
1 items — Whirlfloc — Boil — 5 min

Yeast

1 pkg — Bluestone Yeast Co. BSY-A007 Munich (Bluestone) 75%

Fermentation

Pitching Temp — 20 °C — 1 days
Main Ferment — 22 °C — 6 days
Diacetyl Rest — 23 °C — 2 days

Carbonation: 3.3 CO2-vol

Water Profile

Ca2+: 63
Mg2+: 5
Na+: 8
Cl-: 86
SO42-: 59
HCO3-: 16

Feel free to do a Ferulic Acid at 45°C before your main sacc rest. This can help to promote clove character in the final beer. Slightly underpitching the yeast can help to promote a full expression of banana and clove.
If you'd prefer to use dried yeast opt for Lalbrew Munich Classic or Mangrove Jacks M20 Bavarian Wheat.