How To Brew Hefeweizen (Weissbier): Bavaria’s Essence of German Wheat Beer

Hefeweissen has been around for years.

The beer that many people start off making as homebrewers and then quickly forgotten about.

The History

Traditionally wheat was used for bread baking. Due to the fear of running out of wheat and therefore not having enough bread, brewing wheat beers was not as prevalent as it is today.

Although there has been evidence pointing to the use of wheat in brewing some 10,000 years ago, the more substantial use of wheat was during the 1500’s in Bavaria, Germany.

The very first wheat beer brewed in the Bavaria region by the Degenberger ruling family. In true monopolizing fashion, the family decreed that no other person could brew a wheat beer with their permission.

As luck would have it, this royal license was reverted to the Bavarian Dukes, which at the time was Duke Maximillian I.

Reinheitsgebot

Reinheitsgebot or the German Purity Law states that only ingredients such as water, hops, and barley were to be added to beers brewed in Germany. This was done, in part, to keep brewers from adding ingredients to a beer that may have been problematic for the masses.

As anyone who has brewed or drank this style can attest to, a true well-crafted Hefeweissen is all about the yeast. This unfiltered beer has yeast left in suspension which makes the beer cloudy in appearance.

The O.G. of the Hazy Beirs, if you will.

Similar in taste, but a vast contrast in appearance is the Kristallweizen. As Martin describes in the video, this style is very clear and effervescent. It actually closely resembles Champagne.

Also, the American Hefeweissen supports a more assertive hop presence while still being cloudy and a yeast forward beer.

The Royal WE{iss}

Maximillian wanted to spread the wealth and allow others in his land to brew wheat beers. There was even a Weiss brewery constructed in Munich. There were actually many Weiss breweries operating under royal licensing during the following two centuries.

By the 1800’s there was a decline in brewing Weissbier. There were only two breweries brewing them by 1812. With this decline in these breweries, the license from the royals was pretty much useless. Once again Weissbier was open to the public to brew if they wanted.

Wheat ales then became more popular to brew along with lagers. Georg Schneider became a prominent figure in brewing this style. His brewery brought wheat ale back from the depths.

G. Schneider & Sohn Brewery is still brewing today and their beers can be found on the forgotten shelves of your liquor stores today.

Tips on Brewing Your Own

While researching Hefeweizen for this week’s article, I came across a great resource from the American Homebrewers Association(AHA). I thought it would be worthwhile to take a gander at what the AHA has to say about this popular style.

Things to consider:

• Picking the Right Yeast
• Be particular about your wheat
• Refined Hop Character
• Know your Water
• Avoid the Dreaded Stuck Mash
• Fermentation Temperatures

Picking the Right Yeast

Yeast strains all have different characteristics that make them unique. Choose a strain that gives off the easters and phenolics that you want out of your next Hefeweissen.

• WYeast 3056 Bavarian Wheat Blend – subtle German style wheat beer with complex yet balanced esters and phenolics. 73-77% attenuation 64°F – 74°F(17°C – 23°C) range
• WYeast 3068 Weihenstephan Weizen – most popular German wheat strain. You can manipulate the ester and phenols in this beer with temperature and pitching rates 73-77% attenuation 64°F – 75°F(17°C – 24°C) range
• WYeast 3333 German Wheat – Delicate balance of banana esters and clove phenols. Once again manipulation can be achieved; the same as 3068. 70-76% attenuation 63°F – 75°F(17°C – 24°C) range
• White Labs WLP300 Hefeweizen Ale Yeast – Banana forward but does contain some hints of clove. 72-76% attenuation 68°F – 72°F(20°C – 22°C) range
• White Labs WLP351 Bavarian Weizen Yeast – Very clove forward type yeast.

75-82% attenuation 66°F – 70°F(18°C – 21°C) range

Be particular about your wheat

Red Wheat or what is known as Winter Wheat, is one choice a brewer has when making a Hefeweizen. Although the name indicates a reddish/copper color, red wheat does not produce an amber colored beer.

Your other option would be to use White Wheat.

Refined Hop Character

This beer is mostly about the wheat yeast. Allow these two beer ingredients to shine, while keeping hop bitterness and flavor low. German noble with some spice are a good choice here.

Shoot for an IBU range of around 10-15, with low aroma.

Know your Water

Your water range can vary from soft to moderately hard. The pH range you are shooting for is 5.2 to 5.6.

If using reverse osmosis water or distilled water and you wish to add minerals, use chloride to accentuate the beer’s texture as opposed to sulfate, which will enhance the bitterness of the beer.

Avoid the Dreaded Stuck Mash

Since you are using a high amount of wheat and wheat does not have a husk on it, a stuck mash or sparge is very likely. I know there are a few of you out there that have this superpower of not having stuck mashes, but it is still a reality.

Rice hulls are very important to use when brewing with a high amount of wheat or rye. A half pound of rice hulls for a five gallon batch is perfectly acceptable.

You can also go the route of using a fabric mesh filter in the form of a brew bag. I have been using these forever and I really cannot say a bad thing about my BIAB experiences.

Fermentation Temperatures

Know your yeast. Look on the package of yeast or online for the temperature ranges. The key here is a consistent temperature range that stays consistent all throughout fermentation.

Hefeweizen Characteristics

• Color Range: 2-6 SPM
• Original Gravity: 1.044 – 1.052 OG
• Final Gravity: 1.010 – 1.014FG
• IBU Range: 8-15 IBUs
• ABV Range: 4.3% – 5.6%
• Appearance: Pale straw to deep gold. Lasting white head. Typically quite cloudy
• Aroma:Little malt and hop character. Phenols and esters are both prefelent. No diacetyl. Tart citrus, vanilla, and bubblegum are acceptable.
• Flavor: Balanced clove and banana are acceptable. Soft maltiness and grain character. Possible notes of vanilla or bubblegum. Dry finish. No diacetyl or DMS.
• Mouthfeel: Medium light to medium body, contributed by the wheat proteins. Should be effervescent.

Hefeweizen Recipe:

Grains

• 54% Wheat Malt, Pale 5lbs.
• 22% Pilsner, Floor Malted Bohemian 2lbs.
• 21% Pilsner, German 2lbs.
• 3% Melanoidin 4oz

Hops

• Perle .5oz 60 min. 7%A.A. 15.5 IBUs

Yeast

• White Labs WLP300Hefeweizen ALe

Directions

1. Mash at 152F for 60 mins
2. Boil for 60 mins

Save this for Later

Frequently Asked Questions

What is Hefeweizen?

Hefeweizen, also known as Weissbier, is a traditional German wheat beer. It is characterized by its cloudy appearance due to the yeast left in suspension.

This beer style is known for its unique flavors and aromas, primarily banana and clove, which are produced by the yeast during fermentation.

How does the German Purity Law impact brewing Hefeweizen?

The Reinheitsgebot, or the German Purity Law, originally allowed only water, hops, and barley to be used in brewing beers in Germany.

This was to ensure the quality and safety of the beer. However, Hefeweizen, being a wheat beer, is an exception to this rule, emphasizing the importance of yeast in its production.

What are the key characteristics of a well-crafted Hefeweizen?

A well-crafted Hefeweizen is all about the yeast. It should have a cloudy appearance due to the yeast left in suspension.

The flavor profile should be balanced with clove and banana notes, and it might also have hints of vanilla or bubblegum. The beer should have a medium-light to medium body with an effervescent mouthfeel.

How do you brew a Hefeweizen beer?

To brew a Hefeweizen, one should use at least 50% wheat malt. The choice of yeast is crucial, as it imparts the signature banana and clove flavors.

The water used can range from soft to moderately hard, with a pH range of 5.2 to 5.6. Hops should be used sparingly to allow the wheat and yeast flavors to shine. The beer should be fermented at the temperature recommended for the chosen yeast strain to ensure the desired flavor profile.

What are some tips for brewing Hefeweizen at home?

When brewing Hefeweizen at home, it’s essential to pick the right yeast strain that gives off the desired esters and phenolics.

Being particular about the type of wheat used, either Red Wheat or White Wheat, is crucial. The hop character should be refined, aiming for an IBU range of around 10-15. It’s also vital to know your water’s composition and pH.

Since wheat doesn’t have a husk, using rice hulls can help avoid a stuck mash during the brewing process. Lastly, maintaining consistent fermentation temperatures is key to achieving the desired flavors.

---