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Outpatient Hefeweizen

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Outpatient Hefeweizen

back to search Back to Search  Style Details 

Beer Style: Weizen/Weissbier  (15A)
Recipe Type: all-grain
Yield: 5 US gallons



First place in the German wheat and rye beer/weizen category of Homebrew Alley 6 (2012)


  • 5 pounds German pilsner
  • 5 pounds wheat malt
  • .25 ounces Hallertuaer Mittelfrüh hops pellets (3 percent AA), 90 minutes
  • .75 ounces Hallertuaer Mittelfrüh hops pellet (3 percent AA), 60 minutes
  • WLP380 Hefeweizen IV ale yeast

Additional Instructions

Boil: 60 Minutes
Secondary Ferment: 10 Days

Beer Profile

Original Gravity: 1.046
Final Gravity: 1.010
Alcohol by Vol: 4.8%
Bitterness IBU: 13
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Use distilled water with 1 g CaCl per gallon in the mash and add 1 g CaCl per gallon of sparge water directly to the boil. Mash for 10 minutes at 113 degrees F, 10 minutes at 122 F, 60 minutes at 149 F, and 10 minutes at 168 F. Boil for 90 minutes.

Fermentation: Make 1 liter of starter wort and aerate it on a stir plate. Add oxygen in-line as the wort was transferred from the chiller to the carboy. Pitch yeast at 58 F. Allow fermentation to rise to 62 F for the first three days. Raise temperature to 65 F for four more days. Then raise to 68 F to clean up any off flavors. Drop temperature to 34 F for three days to crash yeast, proteins, and tannins. Keg and carbonate to 4 volumes CO2.

This is a very simple recipe that relies on fermentation-derived flavors and proper mouth feel to achieve the best result. The step mash procedure I used was developed via trial and error over a number of batches. The ferulic acid rest increases the clove character of the beer, while the protein and the low saccharification-rest temp creates a highly fermentable wort with a creamy mouthfeel. Carbonating to 3.5 to 4 volumes is necessary for this beer to be true to style and enhances the mouthfeel and refreshing nature of the beer.