Alright guys, it is my great pleasure to finally be able to contribute positively to this forum. I'm going to share with you the best Weizen I've ever had / created. This is NOT an American Hefeweizen, rather a TRADITIONAL Weizen. I've found that the most important parts of this recipe are not necessarily the ingredients, but more so the process by which you brew it. My take:
Ultimate Traditional Weizen:
Batch Size: 5.75 Gal
Carb: 2.9 vols
Color: 3.2 SRM
Water profile from Bru'n Water (Martin Brungard):
Recipe: 5.25gal, 76% BHEfficiancy
4.75lbs Wheat Malt (German) (2.0 SRM)
2.75lbs Pilsner (2 Row, German, 2.0 SRM)
1lb Cara-Pils/Dextrine (2.0 SRM)
1lb Vienna Malt (3.5 SRM)
1oz Hallertauer Hersbrucker [3.8%AA] -
90 60 min
WLP300 (1L starter at 1.035sg for 24 hours)
- Utilize a step mash with an acid rest at 109-113*F for 15 minutes (do NOT add acid prior to this step, optimal pH should be 5.8-6.0 for this step!) to promote clove like flavors and then add your
phosphoric Lactic acid if necessary (typically not necessary if you match the water profile) to achieve 5.2-5.6pH prior to the normal protein rest at 122*F for 20 mins, this step gives your Weizen great head retention (especially with unrefined grains found in Germany/Belgium), then raise temp for Sacchrification Rest at 149*F, then finally Mash out at 168*F for 10 mins
Boil heavily for 90 mionutes to combat DMS.
- Boil 60 minutes
- Hefe should be hazy, no need for finnings.
- No late addition hops. Maintain bitterness around 10 IBU's to balance bitter with fruit/clove esters and bread malty flavors.
- Ferment between 62-65*F to promote proper yeast attenuation and correct clove/banana flavors.
Hefe Yeast (WLP 300) is VERY sensitive to temperature change. Recommend pitching and fermenting at 62*F +/- 1*, then allowing the temp to rise to 64*F over the course of 3 days and hold for two weeks. This prevents a banana bomb that characterizes American Hefe's. This being a traditional German Weizen, you want a balance between clove and banana flavor which is achieved primarily through fermentation temperature.
Hope you all enjoy! Let me know if you make this one with similar results!
Notes about the Edits:
This post was originally titled "Ultimate Traditional Weizen Recipe - I finally figured it out", though after some reflection, I believe I still have much to learn and, as such, have changed the title to "Quest for the Ultimate Traditional Weizen Recipe" to better capture what has truly occurred here. I originally had a ridiculous water profile that was harder than granite - something that I really have no idea why it was so. I have since purchased an RO unit and have building water profiles from scratch using Bru'n Water. I acted childishly and foolishly and have since apologized to those I may have upset or offended. I'm not deleting those comments, because I believe that in keeping with ethos, it is important to point out my shortcomings and not disrupt the great advice given by others. I hope this thread continues on for eternity as we all grow and learn more and more about this particular style (it's a tricky one to be sure!). Happy Brewing, I look forward to seeing what you come up with!