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Roasted Hog Hefe
Weizen/Weissbier • All Grain • 11 gal
This is a traditional Bavarian style Hefeweizen with hints of banana and clove. I kicked up the gravity a notch because I like a full-bodied beer. 10 gallons were consumed by the party-goers with the pit roasted pig. Super beer.
November 21, 2011 pm 12:25pm
5.0/5.0 1 rating
Ingredients (All Grain, 11 gal)
- 13 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 6.5 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 6.5 lbs
White Wheat; Rahr
White Wheat; Rahr
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.60 oz
Northern Brewer - 8.0 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 tbsp
5.2 pH Stabilizer - (omitted from calculations)
5.2 pH Stabilizer
Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.
-
Wyeast 3333 German Wheat™
Wyeast 3333 German Wheat™
Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate.
Notes
10 gallons of Hefeweizen for the Snyder Memorial Day pig roast party.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.014 | |
| Color: | 4.5 SRM | 2 - 8 | |
| Alcohol: | 5.7% ABV | 4.3% - 5.6% | |
| Bitterness: | 9.5 IBU | 8 - 15 | |
Discussion
Perfect Hefeweizen Recipe
2011-11-21 12:59pm
This hefeweizen turned out perfectly. Easy drinking with good body and mouthfeel. Just right amounts of banana and clove characteristics. Important to ferment between 68-70F to expose those distinctive esters. You can't go wrong with this simple, yet excellent, version.
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