Hello all.

While getting the supplies ready to make a braggot, I was asked by my brother to attempt a Hefeweizen instead. While in the military, he was stationed in Germany for a time, and developed a taste for Hefeweizen. Since returning to our area, it has been impossible for him to find a good German-style Hefe. When he found out that I was preparing to make beer, he fairly leapt at the opportunity to try some homebrew hefeweizen.
Since I have never tried this style of beer before, I have relied on the internet to guide me in the right direction. Heres what I have learned thus far.
Hefeweizen is a wheat beer, using from 50 to 70% of its fermentables from Malted Wheat. The other 30-50% coming from a Pilsner malt. The yeast used is very important, as many of the flavor and aroma components (banana and clove) are derived solely from the yeast. Noble hops are used, and solely for bittering (no flavor and aroma hops to cover up the banana and clove flavor from the yeast). Have I missed anything?
So, is this a reasonable recipe for a 5 gallon batch?
Malts
Wheat Malt - 6 1/2 lbs.
Pilsner Malt - 4 1/2 lbs.

Hops
Hallertauer Pellets - 1/4 oz. for 60 minutes
Tettnang Pellets - 1 oz. for 30 minutes

Yeast
White Labs WLP300 Hefeweizen yeast


If I have any glaring errors, please let me know.

Thank you,
Dave


Tags: homebrew partial extract hefewiezen recipes

Cool, thanks man,
I'm going to make a seperate web page for the recipe. It will be at www.brewersroundtable.com/recipes/beer/hefeweizen.html . I'm trying to set up a database system for the recipes that get posted on these forums and haven't really come up with anything yet. In the meantime, it will just be a static HTML page.

If anyone has other favorite recipes, please post them and I'll make them into actual web pages. Take care.
Matt