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Beer Style: Weizen/Weissbier
Recipe Type: partial mash
Yield: 5 US gallons
This is a refreshing Hefeweizen that is perfect for a hot Texas summer day (or night!). This hefeweizen is not just banana/clove tasting, it also has lots of apricot/pear/citrus notes. I came up with this recipe whilst trying out different variations of the Paulaner Hefeweizen.
BONUS: All the ingredients for this recipe cost @ $26.
Original Gravity: varies
Final Gravity: varies
Recipe Type: partial mash
Yield: 5.00 US Gallons
If possible, have your Local Brew Shop mill all the grains AND the sweet orange peel together in one bag. If not, make sure you finely grind the sweet orange peel.
ALSO, do NOT use anything but SWEET orange peel. The other varieties are bitter, and will NOT compliment the taste of this beer.
BREWING THE WORT:
Heat 3 GALLONS of water to 155 DEGREES. If you don't have a thermometer, just boil room temperature water on your stove, on at full heat, for @ 20 minutes (hot water takes @ 10 min.). TURN HEAT OFF.
Place the milled grain - Red Wheat, the Honey Malt, and the Sweet Orange Peel - into a grain bag. SOAK IN HOT WATER FOR 15MINUTES (make sure you have the HEAT TURNED OFF or it can burn the grain, altering the final taste).
After 15 minutes, squeeze out as much of the grain "milk" as you can, and discard the grain.
TURN HEAT BACK ON and bring back to 155 DEGREES (or @ another 10 minutes).
TURN HEAT OFF and ADD LIQUID MALT EXTRACT. Make sure the heat is off, or it can burn the malt, altering the beer's final taste. STIR UNTIL COMPLETELY DISSOLVED.
ONCE COMPLETELY DISSOLVED, TURN HEAT BACK ON and bring back to 155 DEGREES (or @ another 10 minutes).
LEAVE HEAT ON (Medium heat) and ADD HOPS DIRECTLY TO THE WORT. Do not use a grain bag or hop bag, you will not get the full bittering from the hop's acids.
45 MINUTES with HOPS, STIRRING CONSTANTLY.
TURN HEAT OFF.
COOL WORT: Here's how I do it - Plug the drain in your kitchen sink and fill with ice water (but only 1/2 to 3/4 full because of displacement). Then, put about a half gallon of ice water in the bottom of your fermenter bucket. Put the hot brew pot into the ice water in the sink, and add a little cool water or ice on top. Let it sit for 5-10 minutes. Then rack the wort into the fermenter bucket with a siphon and racking cane. If the wort is still hot, it will cool when it hits the ice in the bottom of the fermenter bucket. I then turn the sink's cold water on to a trickle, trickling into the hot wort as it is being siphoned out. This cools it down, AND brings the volume up to 5 or 6 gallons of wort. Take care not to oxidize your wort.
ONCE THE WORT IS COOLED TO @ 75 degrees, add yeast. STIR.
I ferment this beer between 72-74 degrees.
With a Hefeweizen, a good rule of thumb for fermentations is this:
the colder you ferment, the more spicy, clove tastes will come out - the warmer you ferment, the more fruit tastes. This yeast can ferment as cold as 63 degrees or as warm as 86 degrees.
I usually make this recipe into 6 gallons of lighter beer.
5 days to ferment (primary)
5 days to clear (secondary).
Once carbonated, it takes 2-3 weeks to "age" to the best taste. (sulphur dissipation).
Source: Tyler Grass - WENDELFEST BREWERY