Bee Cave Brewery Bavarian Hefeweizen Recipe

Type: All Grain
Batch Size: 5.50 gal
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.67 %
Bitterness: 12.2 IBU
Est Color: 3.9 SRM
Yeast Weihenstephan Weizen (Wyeast Labs #3068)

7.00 lb Wheat Malt, Ger
4.00 lb Pilsner
0.75 oz Hallertauer [4.80 %] (45 min)
0.25 oz Hallertauer [4.80 %] (15 min)
Mash for 90 minutes at 153 Degrees.
Ferment 10 Days at 68 Degrees

I ran across this recipe over at Homebrew Talk, it’s one of Ed Wort’s (link to HomebrewTalk Post). I’ve made a few of his recipes, and they have always been great.

This beer was a real eye opener for me. Up until I brewed this beer, all of the hefeweizens that I had tried , although delicious, didn’t have a whole lot of flavor from the yeast. This is one of those beers that bumped heads with my expectations of what beer tastes like. The esters and phenolics were a new experience, and were very strange to me.

I won’t lie, it took several glasses on different occasions before I could really appreciate the flavor. I can say the same for my first Saison, and now I’m hooked.

I’ve brewed this on two different occasions, and the first time I wasn’t able to let it ferment at 68 degrees. This time however, I was able to get it into the mid seventies, and it made the room smell like a banana factory.

The yeast strain is really interesting too, Wyeast says you can manipulate the ester production by changing fermentation temperature, wort density, and decreasing the pitch rate. If you overpitch, you’ll lose all of the banana character. More esters = more banana. Less ester = more clove character.

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3 Responses to Bee Cave Brewery Bavarian Hefeweizen Recipe

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