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Easy'n'Cheap Texas Summer Hefeweizen

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Easy'n'Cheap Texas Summer Hefeweizen

back to search Back to Search  Style Details 

Beer Style: Weizen/Weissbier  (15A)
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.


  • 8oz Red Wheat (Milled)
  • 4oz Honey Malt (Milled)
  • .25oz Sweet (Candied) Orange Peel (Milled)
  • 6.5lbs Wheat Liquid Malt Extract
  • 1oz Vanguard Pellet Hops
  • White Labs Hefeweizen Ale IV WLP380 Yeast
  • Makes 5 gallons (or 6 gallons of lighter beer).

Additional Instructions

Primary Ferment: 5 days
Secondary Ferment: 5 days

Beer Profile

Original Gravity: varies
Final Gravity: varies
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


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.


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.



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).





review rating
 Reviewed by Tom Miller on Mon Jun 15 2015

Finally Saturday 06/13/2015, after 3 weeks of bottle conditioning I opened the first bottle this Hefeweizen. I've never drank a Paulaner so I have no idea if it's a decent representation or not. But I don't reckon that matters, at least to me anyway.
The first one, after being in the fridge for 5 days, I drank kinda slow and let it warm a little. I wasn't real impressed with it that way, the mouth feel was kinda thick. Not being a wheat beer enthusiast, that may be what it's supposed to feel like tho. Seems to have a nice head and the aroma is pleasant but light. I wondered why the instructions say to put the hops in for a 45 min boil since vanguard are more of an aroma than bittering hops, but I was a good boy and did as Tyler wrote..
The taste does have a slight banana flavor but not strong. Actually I think the little bit of citrus from the sweet orange peel comes through more so than the banana and clove. I'm not sure I recognized any apricot or pear, but I will try to notice tonight when I have another one. I didn't use the same yeast as Tyler recommends, I used Nottingham Wheat Beer Yeast, so that could well be the reason for the differences.
I put one in the freezer at -6 degrees for 20 minutes to get it ice cold and that one was much much better in my opinion. The feel was crisp and the fruity aroma was more apparent and the taste of banana/orange came through better as well. So this is one I will be sure to serve c-c-c-cold. The recipe didn't call for whirlflock so I didn't use any.
I may brew this again and add the hops near the end and rack on top of some fruit, I think that would work nicely...
I do recommend this recipe, Cheers!