Hefeweizen has 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 yield, malt extract recipe
2 cans Briess Wheat Malt Extract
8 oz. Wheat malt, milled (for steeping)
8 oz. Vienna malt, milled (for steeping)
1 oz. Hallertau hop pellets for bittering (AA=3-4%)
Hefeweizen Yeast (White Labs #WLP300 & WLP380)
Heat 2-3 gallons of water to 160 degrees. Turn off heat and (using a muslin or nylon bag) steep the grains for 10 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract until completely dissolved. Return to a boil, then add the Hallertau hops. Boil for one hour, then cool to 80 degrees or less and top up with water to just over 5 gallons before pitching the yeast. Aerate well and ferment at 72-78 degrees Fahrenheit.
O.G. = 1.046 – 1.048
F.G. = 1.008 – 1.010
ABV = 4.9%