Hefeweizen has a German Hefeweizen yeast-strains that yield phenolic smells and flavors, which are sometimes medicinal and/or clove-like. Fruity esters, higher alcohol contents, bubble-gum, vanilla and the trademark fruity banana flavors are also by-products of the yeast’s handiwork.
5 Gallon, All Grain
1 lb Vienna
4 Pounds White Wheat
1 oz. Crystal Pellets (alpha acid 4.1%)
German Hefeweizen Yeast (WLP300)
Heat 5 gallons of strike water to 164 degrees, mash in and settle out at 150 degrees, rest for 30 minutes. Vorlauf until clear, then run off sparging with 5 gallons of water at 170 degrees to collect 6-7 gallons of wort. Boil for 60 minutes, adding hops as indicated above. There should be five gallons of wort remaining at the end of the boil; cool to 72 degrees, strain into a 6.5 gallon carboy, aerate well and pitch the yeast. Allow ten days for fermentation (single-stage fermentation only) before bottling or kegging.
ABV = 5.1-5.3%